Karaage (Japanese Fried Chicken). Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch. With karaage chicken by your side, you'll never want to eat takeaway chicken again.
It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. 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. Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. You can cook Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Karaage (Japanese Fried Chicken)
- You need of Chicken Thigh.
- It’s of Olive oil for frying.
- You need of Marinade.
- You need of minced garlic.
- You need of minced ginger.
- It’s of sake / rice wine.
- You need of soy sauce.
- It’s of sesame oil.
- Prepare of Batter.
- It’s of egg.
- You need of all purpose flour.
- You need of potato starch.
Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version! Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.
Karaage (Japanese Fried Chicken) instructions
- Cut chicken into cubes (cut a little bit bigger than what you like in the end).
- 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).
- 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins..
- 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.
- 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.
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. Rinse the chicken, cut off any excess fat and pat dry with paper towels. Using a sharp knife, score the chicken, especially in. 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.