How to Prepare Tasty 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.

Combine soy sauce, sake, and ginger in a large bowl. 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 cook that.

Ingredients of Karaage (Japanese Fried Chicken)

1. You need 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. It's 1 tablespoon of minced ginger.
6. It's 1 tablespoon of sake / rice wine.
7. It's 1.5 tablespoon of soy sauce.
8. Prepare 1 tablespoon of sesame oil.
9. Prepare of Batter.
10. You need 1 of egg.
11. You need 1.5 tablespoon of all purpose flour.
12. Prepare 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) 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 have taken a deep dive into how to prepare the perfect Karaage including an air-fried version! In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Add the egg and potato starch to the chicken. I love Japanese fried chicken, or karaage or tatsutaage. I always order it whenever I have lunch or dinner at Japanese restaurants or at izakaya (Japanese gastro pub).