‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, Fried Chicken. My mother always cooked Fried Chicken using a store-bought ‘Kara-age-Ko’, which must have been very convenient for a very busy mother like her. ‘Kara-age-Ko’ is actually easy to make. Today I cooked Fried Chicken just like my mother used to do using my home-made ‘Kara-age-Ko’.
600 to 800g Chicken Fillets *Today I used Thigh Fillets
Oil for cooking
‘Kara-age-Ko’ (Seasoned Flour)
2 tablespoons Plain Flour
2 tablespoons Potato Starch Flour
1 teaspoon Asian Chicken Bouillon Powder / Chicken Stock Powder
1 teaspoon Garlic Powder
3/4 teaspoon Salt
1/4 teaspoon Sugar
1/2 teaspoon Ground White Pepper
1 to 2 teaspoons Spices of your choice *Ground Chilli, Ground Paprika, Ground Ginger, Onion Powder, Chinese Five Spice, Allspice, Dry Mustard, Dried Herbs (Thyme, Basil, Oregano), etc.
*Note: Today I added 1 teaspoon Ground Paprika, 1/2 teaspoon Ground Ginger, 1/4 tsp Chinese Five Spice and 1/4 tsp Ground Chilli.
- To make ‘Kara-age-Ko’ (Seasoned Flour), combine all ingredients.
- Heat Oil to about 170℃.
- Cut Chicken Fillets into chunky bite-size pieces, coat with ‘Kara-age-Ko’ generously, and fry in the oil for 4-5 minutes OR until nicely browned and cooked through. Drain on a rack and serve immediately.