Chicken Karaage: Sesame Fried Chicken

Chicken Karaage – crispy Japanese sesame fried chicken. 

“This yummy recipe is more delicate than it sounds, and keeping the crispy coating intact can be tricky. Paired with thick slices of tomatoes drizzled with olive oil and white wine vinegar or a light, fresh coleslaw, this is a fantastic summer meal.” 
–Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

Karaage (唐揚げ or 空揚げ or から揚げ [kaɾaaɡe]), is a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil. 


1 egg
7 oz (200 g) evaporated milk
3 1/4 lbs (1.5 kg) whole chicken, cut into 8 portions, plus the legs and wings
1 cup (750 ml) oil
1 cup (250 g) butter

Sesame Coating:
10 Tbsp (150 g) toasted sesame seeds
2 cups (250 g) flour
1 tsp (5 g) poultry seasoning
2 tsp (10 g) garlic powder
1 tsp (5 g) ground ginger
4 tsp (20 g) paprika
2 tsp (10 g) salt
Freshly ground pepper to taste

Prep Time: 15-20m


Combine the coating ingredients to make a fine mixture.
Whisk together the whole egg with the milk.
Dip the chicken pieces in the liquid, then shake off excess and roll them in the sesame coating.
Heat the oil and butter together in a deep-frying pan over medium-high heat, so that the chicken pieces sit in the pan with the oil mixture covering half the chicken. Start with the drumsticks and thighs first, as they take longer to cook. Try to turn each piece only once, as the coating is very delicate.
Fry until golden brown on both sides
Serves 6

Cook Time: 25-30m

Beatrice Tollman, or Bea as she is widely known, is the founder and president of Red Carnation Hotels, which has 17 four- and five-star properties in the UK, Ireland, South Africa, Switzerland and the States. Red Carnation, Grand European, Trafalgar, and Insight Vacations are just a few of the over 30 brands that make up the Travel Corporation (TTC).

Tollman, a self-taught chef, is deeply involved in the companies she runs. “The idea was that I would help my husband out at the beginning before going on to teach, but I ended up staying in the kitchen for 15 years.” An excellent cook, she has published five editions of her cookbook, “A Life in Food,” with many of the dishes appearing on her hotels’ menus, and on Uniworld’s as well.