How to Make Delicious Karaage (Japanese Fried Chicken)

Karaage (Japanese Fried Chicken). Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Chicken Karaage (Japanese Fried Chicken) With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan.

Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. With karaage chicken by your side, you'll never want to eat takeaway chicken again. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise. You can have Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Karaage (Japanese Fried Chicken)

1. It's 1 lb of Chicken Thigh.
2. Prepare of Olive oil for frying.
3. You need of Marinade.
4. It's 1 tablespoon of minced garlic.
5. It's 1 tablespoon of minced ginger.
6. You need 1 tablespoon of sake / rice wine.
7. You need 1.5 tablespoon of soy sauce.
8. You need 1 tablespoon of sesame oil.
9. It's of Batter.
10. You need 1 of egg.
11. It's 1.5 tablespoon of all purpose flour.
12. You need 1.5 tablespoon of potato starch.

Rinse the chicken, cut off any excess fat and pat dry with paper towels. Using a sharp knife, score the chicken, especially in. Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. Delicious as an appetizer or serve with rice to turn it into meal.

Karaage (Japanese Fried Chicken) step by step

1. Cut chicken into cubes (cut a little bit bigger than what you like in the end).
2. In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook).
3. 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins..
4. If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time.
5. Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat.

I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version! The marinade is just a mixture of soy sauce, sake, mirin and freshly grated ginger. The ginger eliminates the chicken smell from the karaage and gives a great refreshing flavour. Karaage (唐揚げ 空揚げ or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of the meat or fish with flour, or potato or corn starch, and frying in a light oil.