Crispy Chicken Karaage Recipe for Moms Traveling to Bali with Kids
Crispy, flavorful, and easy to prepare, chicken karaage is a hit with kids and adults alike.
This recipe adds a Balinese twist by incorporating local spices like turmeric and coconut milk, making it perfect for moms traveling to Bali with their families.
Serve it with rice or a side of Balinese vegetables for a wholesome meal everyone will love.
Table of Contents
What is Chicken Karaage?
Chicken karaage is a Japanese-style fried chicken dish known for its crispy coating and juicy interior. Marinated in soy sauce, ginger, and garlic, it’s a comforting dish that kids adore.
This Bali-inspired version incorporates local flavors, making it a must-try during your stay.
Balinese Inspiration for Karaage
Bali’s rich culinary heritage enhances this classic dish. Adding coconut milk to the marinade gives the chicken a creamy, tropical flavor, while a pinch of turmeric adds a golden hue and a touch of earthiness.
Pairing it with fresh sambal or lime creates a perfect balance of flavors that resonate with Bali’s cuisine.
Ingredients for Kid-Friendly Karaage
500g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon coconut milk
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 teaspoon turmeric powder
½ teaspoon palm sugar or brown sugar
½ cup cornstarch
½ cup all-purpose flour
Coconut oil for frying
Optional garnish: lime wedges or fresh cilantro
Steps to Prepare Bali-Style Chicken Karaage
Prepare the Chicken:
Cut the chicken thighs into uniform, bite-sized pieces for even cooking. Using thighs ensures the meat stays juicy and flavorful.
Create the Marinade:
In a bowl, mix soy sauce, coconut milk, grated ginger, minced garlic, turmeric powder, and palm sugar.
Whisk until all the ingredients are well combined.
Marinate the Chicken:
Place the chicken pieces in the marinade, ensuring each piece is thoroughly coated.
Cover the bowl and refrigerate for at least 30 minutes.
For enhanced flavor, marinate for up to 2 hours.
Prepare the Coating:
Combine cornstarch and all-purpose flour in a shallow dish. This mix creates the crispy texture characteristic of karaage.
Heat the Oil:
Pour coconut oil into a deep frying pan or skillet, filling it to about 1 inch deep. Heat to 180°C (350°F).
Test the oil by dropping in a small piece of batter—it should sizzle immediately.
Coat the Chicken:
Remove the chicken pieces from the marinade and let any excess drip off.
Dredge each piece in the flour mixture, pressing lightly to ensure an even coating.
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, frying in small batches to avoid overcrowding.
Cook for 3–4 minutes on each side until golden brown and crispy.
Drain and Serve:
Transfer the cooked chicken to a plate lined with paper towels to remove excess oil. Serve immediately for the crispiest texture.
Tips for Serving Bali-Style Karaage
Authentic Balinese Plating: Serve karaage on a banana leaf-lined plate for a traditional Balinese presentation. Add lime wedges and small bowls of sambal matah (Balinese chili relish) for dipping.
Enhance the Balinese Flavors: Incorporate a pinch of Balinese spice mix, such as bumbu Bali, into the marinade for a more authentic taste.
Make it Kid-Friendly: Reduce the ginger and turmeric in the marinade for a milder flavor that’s more appealing to young children.
Create a Balanced Meal: Pair the karaage with Balinese yellow rice (nasi kuning) and a fresh cucumber salad. The tangy, crunchy salad complements the rich, crispy chicken.
Frying Tips: Ensure the oil is hot enough before frying to prevent soggy coating. Use a thermometer to maintain the temperature consistently around 180°C (350°F).
Presentation Touches: Garnish the karaage with fresh cilantro or fried shallots for added aroma and texture.
Nutrition Facts for Karaage Recipe
Calories
280 kcal
Fat
15g (5g saturated fat)
Cholesterol
60mg
Sodium
400mg
Carbohydrates
15g (2g sugars, 1g fiber)
Protein
20g
FAQs About Making Karaage in Bali
Q1: Can I use chicken breast instead of thighs?
A: Yes, chicken breast works as a substitute, but thighs are juicier and more flavorful. Adjust the cooking time to prevent the breast meat from drying out.
Q2: Where can I buy fresh turmeric in Bali?
A: Fresh turmeric is widely available in local markets like Ubud Market or large supermarkets like Bintang or Pepito.
Q3: Can I make karaage gluten-free?
A: Absolutely! Use tamari instead of soy sauce and gluten-free all-purpose flour for the coating.
Q4: What dipping sauces pair best with karaage?
A: Sambal matah, kecap manis (sweet soy sauce), or even a tropical mango chili sauce make excellent dips.
Q5: How can I store leftover karaage?
A: Store leftovers in an airtight container in the refrigerator. Reheat in an oven or air fryer to restore crispiness.
Q6: Is karaage suitable for picnics or packed lunches?
A: Yes, karaage is perfect for picnics as it retains its flavor and texture even when served at room temperature.
Q7: How can I make this dish vegetarian?
A: Substitute the chicken with firm tofu or tempeh. Marinate and fry them using the same recipe for a plant-based version.
Q8: What local sides pair well with karaage?
A: Balinese fried rice (nasi goreng), sautéed water spinach (kangkung), or a fresh vegetable salad are great sides for this dish.