Recipe: Perfect Karaage (Japanese Fried Chicken)

Karaage (Japanese Fried Chicken). Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today.

Karaage (唐揚げ 空揚げ or から揚げ, [kaɾaːɡe]) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. With karaage chicken by your side, you'll never want to eat takeaway chicken again. You can have Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Karaage (Japanese Fried Chicken)

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

Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite. Karaage Fried Chicken. featured in Japanese Lunch. Karaage Chicken is delicious Japanese fried chicken made from a tasty soy sauce, sake, ginger, and garlic marinade then coated in potato starch and fried super crispy! I will show you how to make it with extra crispiness without deep frying them twice at home!

Karaage (Japanese Fried Chicken) instructions

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 used eat Karaage or something similar; once a week, when it was a regular lunch special, at the Sakura Japanese Restaurant, located in the Food Court at the Moorestown (NJ) Mall and I would make a dipping sauce with light soy sauce, pickled. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well. The chicken is marinated with soy sauce, sake Some people might be thinking that 'karaage' is Japanese fried chicken. The word "karaage" (唐揚げ) is a generic word for. Japanese-style fried chicken flavored with garlic, ginger, and soy sauce is the perfect snack for eating with sake or beer.

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