Chicken Karaage with Japanese style mashed potatoes dinner

Go Japanese tonight! Without the oils and frying pan 🙂


Chicken Karaage (fried chicken) – Remember, marinate overnight!

2 pcs Chicken Maryland* (remove bone)

1 tsp each of Sake (or rice wine vinegar), Mirin, soy sauce

pinch of pepper

1/4 cup corn starch

Optional 1/4 tsp baking soda


Mash potatoes

5 peeled potatoes

2 eggs, hard boiled

3 tbsps Kewpi (Japanese Mayo)

pinch of salt & pepper

1/2 carrot finely diced

1 green onion chopped



pre mix



Mashed potatoes

  1. Steam peeled & cut potatoes on steam 100c for 30 mins
  2. Set timer for 18 mins
  3. Add eggs when buzzer rings
  4. Add Kewpi, carrots, green onion, salt & pepper and mash potatoes and peeled eggs ‘roughly’ leaving some chunks for texture


Chicken Karaage

  1. Marinate chicken with sake, mirin & soy sauce overnight (optional, add 1/4 tsp baking soda to tenderise)
  2. Before grilling, coat chicken with corn starch
  3. Grill skin side up, on preheated Hot air steam 230c for 20 – 25 mins



Store bought or use premix. Add some pan fried onions


Optional – add some steamed greens like snow peas









*A skin-on Thigh and drumstick chicken cut with one bone kept