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Close-up anime-style illustration of crispy chicken karaage wrapped in soft rice flour crepes with fresh lettuce and shiso leaves, showing the golden fried filling.
Hidden Flavours Village

Food Wars!-Inspired Karaage Chicken Wraps with Rice Crepes

Crispy soy-marinated chicken thigh pieces wrapped in tender rice-flour crepes with fresh lettuce, herbs, and an easy spicy mayo. An unofficial anime-inspired variation.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 wraps
Course: Main Course, Street Food
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 1.25 lb about 560 g boneless, skinless chicken thighs, cut into 1-inch / 2.5-cm pieces
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp mirin or 1 tbsp water mixed with 1/2 tsp sugar
  • 2 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 1 clove garlic finely minced
  • 1 tsp fresh ginger finely grated
  • 1/2 tsp chili paste optional
For the crispy coating and frying
  • 3/4 cup about 100 g potato starch
  • Neutral high-smoke-point oil for frying enough for about 1 to 1 1/2 inches / 2.5 to 4 cm in a deep pot; amount depends on pot size
For the rice-flour crepes
  • 3/4 cup about 110 g fine white rice flour
  • 2 tbsp about 16 g tapioca starch
  • 2 large eggs
  • 1 cup plus 2 tbsp 270 ml milk
  • 1 tbsp neutral oil plus a little more for the pan
  • 1/4 tsp fine salt
For the sauce and assembly
  • 3 tbsp prepared mayonnaise
  • 1 tsp sriracha or to taste
  • 1 tsp rice vinegar
  • 4 large tender lettuce leaves washed and dried
  • 8 shiso leaves or small fresh mint leaves washed and dried

Method
 

  1. Marinate the chicken. In a bowl, combine the soy sauce, mirin, rice vinegar, sesame oil, honey, garlic, ginger, and optional chili paste. Add the chicken pieces, toss to coat, cover, and refrigerate for 30 minutes. Keep the raw chicken and its juices away from foods that will be eaten without cooking.
  2. Mix the crepe batter. In a separate bowl, whisk the rice flour, tapioca starch, and salt. Add the eggs, milk, and 1 tablespoon oil and whisk until smooth. Let the batter sit for 10 minutes, then whisk again before using. If necessary, add a tablespoon of water to make it thin enough to spread in the skillet.
  3. Cook the rice crepes. Lightly oil an 8- to 9-inch (20- to 23-cm) nonstick skillet over medium heat. Pour in approximately 1/3 cup of batter and immediately swirl to form a thin round. Cook until the surface is set and the edges release, about 1 to 2 minutes, then carefully flip and cook for another 20 to 30 seconds. Repeat to make at least 4 crepes, stirring the batter each time. Stack the crepes under a clean towel.
  4. Mix the spicy sauce. Stir together prepared mayonnaise, sriracha, and rice vinegar in a clean bowl. Refrigerate until needed. This sauce is made separately and does not contain marinade that touched raw chicken.
  5. Coat the chicken. Remove the chicken from the marinade and discard the used marinade. Drain the pieces well. Place the potato starch in a shallow bowl and toss the chicken in batches until lightly coated. Shake off excess starch.
  6. Fry the karaage. Pour neutral oil into a deep, heavy pot to a depth of approximately 1 to 1 1/2 inches (2.5 to 4 cm), without filling the pot more than one-third full. Heat to 350°F (175°C). Carefully fry the chicken in small batches, turning occasionally, until golden and cooked through, roughly 4 to 6 minutes depending on piece size. Check the thickest pieces with a food thermometer; they must reach 165°F (74°C). Transfer to a rack or paper-towel-lined plate.
  7. Assemble and serve. Lay a crepe flat, spread it with a little spicy sauce, and add one lettuce leaf, a few shiso or mint leaves, and one-quarter of the cooked chicken. Fold in the sides and roll gently. Repeat for the remaining wraps. Serve promptly.

Notes

  • Use shiso for a distinct herbal flavor or fresh mint for an easier-to-find alternative.
  • Keep chicken refrigerated while marinating; discard any marinade that has touched raw chicken. Cook chicken to 165°F (74°C).
  • Fry in batches and never fill a frying pot more than one-third full of oil.
  • Rice flour can settle: stir the crepe batter before each use. Keep the cooked crepes covered so they remain flexible.
  • Common allergens: soy, eggs, milk, and sesame; conventional soy sauce may contain wheat. Check packaged products for additional allergens.