chicken karaage

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. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!

Crispy Chicken Karaage - Japanese Fried Chicken

tbsp dark soy sauce

tbsp honey ((or 1 tsp sugar))

garlic (, minced)

tbsp fresh ginger (, finely grated)

tbsp sake ((or dry sherry / vermouth))

450 g (1 pounskinless boneless chicken thighs

g (1/4 cup) potato starch ((or corn starch))

g (1/4 cup) flour

sunflower oil

Cut your skinless and boneless chicken thighs into even smallish pieces and remove any visible fat. I ended up cutting mine into quarters.

Put the chicken into a bowl and add minced garlic, honey, soy sauce, sake and grated ginger. Stir to combine, cover and leave to marinate for at least an hour (in the fridge). Bring back to room temperature for 30 minutes prior to cooking.

Combine the potato starch and flour and then add to the chicken. Mix together quickly just before you are ready to fry. Don’t worry if the coating is not even, this works to your advantage to give the chicken an authentic texture.

Meanwhile prepare your fryer or heat the oil in a pot. When the oil reaches a temperature of 160C/320F start frying your chicken in batches. Cook for 90 seconds and then set aside on a wire rack. Continue cooking the chicken but make sure the oil temperature hasn’t dropped / climbed in the meantime.

Increase the oil temperature to 190C/375F and fry the chicken again for 45secs- 1min. The skin should be golden and crispy.

Transfer chicken to a plate lined with paper towels. Check the chicken temperature with the Thermapen - it should be 75C /165F.

Serve immediately with lemon wedges, some Japanese Seven Spice seasoning and a side of wasabi mayo.

Fried Chicken Karaage

Preheat the airfryer at 200C (395F).  Marinate the chicken thighs as above. Use chopsticks to roll into the starch/flour to coat lightly.

Spray the airfryer basket with low calorie cooking spray then arrange the chicken on it in a single layer. Do not crowd it, you will need to cook in batches. Spray the chicken with low calorie cooking spray.

Cook for a total of 12 minutes, flipping the chicken pieces after 6 minutes. Check the internal temperature and serve as above.

Air Fryer Chicken Karaage

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. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!

Please visit SupergoldenBakes.com for detailed recipe and instructions
https://www.supergoldenbakes.com/chicken-karaage-recipe/

Chicken Karaage - Japanese Fried Chicken | Supergolden Bakes

Learn how to cook Karaage with your air fryer.

Air Fryer Chicken Karaage (Japanese Fried Chicken)

Pound Chicken thighs

tbsp Soy sauce

tbsp Mirin

tsp Grated ginger

tsp Grated garlic

Salt and pepper

tbsp Potato starch

Cut the chicken up into bite size pieces

Put the chicken into a ziploc bag along with the marinade ingredients: soy sauce, mirin, ginger, garlic, and salt and pepper.

Marinade the chicken in the refrigerator for at least an hour. Overnight is preferred.

Remove the excess marinade from the bag.

In a separate bowl or ziploc toss the chicken in the potato starch to give it a nice even coating.

Place the chicken in the air fryer on top of the wire rack and apply a light coating of light olive oil spray so that there aren&#x27;t any dry potato starch spots left.

Set the air fryer to 390F for ten minutes. Flip the chicken half way through.

How to make delicious "Karaage don" Japanese Fried Chicken Rice Bowl

Delicious "Karaage Don" Fried Chicken Donburi

rice

(140 grams) White shredded cabbage

tbsp Chopped green onion

mayonnaise

Lemon

tbsp Red pickled ginger (optional)

Chili threads (optional for decoration)

300 grams (0.6lbs) Chicken thigh –

tbsp Soy sauce

tbsp Sake

tsp Black pepper

tbsp Garlic paste

tsp Ginger paste

tbsp Potato starch (or corn starch)

Cut the chicken thigh into bite size pieces.

In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp sake, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for 30 mins in the refrigerator.

Sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken out of the fridge.

Coat each piece of chicken with the potato starch. (Try to make sure there isn’t too much excess liquid on the chicken. The flavour is already absorbed so you don’t need marinade sitting on top, it can make the starch soggy.)

Heat the cooking oil to 160°C (320°F) and deep fry the chicken pieces for about 3 minutes on each side.

Turn up the heat to 190°C (375°F) and fry for 1 minute on each side.

Remove the chicken from the oil and lay out on a wire rack or absorbent kitchen towels to let any excess oil drip off.

Karaage

Place ½ cup (about 35g) of shredded cabbage on top of the rice in each bowl.

Divide the karaage pieces between the 4 bowls.

Drizzle with mayonnaise and add 1 tbsp of chopped green onion to each bowl.

Garnish with a lemon wedge (and red pickled ginger or chili threads for color).

Assembly

Chicken Karaage - crispy Japanese sesame fried chicken, the best chicken karaage recipe that is better than Japanese restaurants.

Chicken Karaage (Sesame Fried Chicken)

(0.4 kg) boneless and skinless chicken breasts/thighs, cut into cubes

sake

soy sauce

sesame oil

corn starch

oil,

Use paper towels to pat dry the chicken...

Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch, in a plastic bag such as Ziplock. Shake off the excess cornstarch.

Heat up a wok/pot of cooking oil. When...

Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying 350°F - 375°F (176°C-190°C), drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.

Crispy and crunchy on the outside and juicy tender meat on the inside, this delicious Gluten Free Karaage (Japanese fried chicken) is for everyone, including ones with gluten intolerant.

Gluten Free Karaage

1.1 lb boneless, skin-on chicken thighs

salt (I use Diamond Crystal; use half for table salt)

black pepper

Tbsp potato starch/cornstarch

Tbsp rice flour

neutral-flavored oil (vegetable, rice bran, canola, etc)

ginger ((1", 2.5 cm))

garlic

Tbsp sake

Tbsp gluten-free soy sauce

lemon wedges

parsley ((optional))

butter

shichimi togarashi (Japanese seven spice) ((optional -

mayonnaise ((optional - for dipping))

Gather all the ingredients.

Peel and grate ginger and crush (or mince) the garlic. In a large bowl, whisk all the ingredients for the marinade.

Cut each skin-on chicken thigh into 5 to 6 pieces, about 1 ½ inch pieces.

Lightly season the chicken with kosher salt and freshly ground black pepper.

Add the chicken to the marinade. Coat and rub the chicken with marinade using your hands/tongs. Set aside for 30 to 60 minutes.

In a medium bowl, combine potato starch and rice flour and whisk well.

In a pot, heat the oil to 340ºF (170ºC). I use a smaller 1 ½ QT pot, so that oil is deep enough and I don&#039;t have to use much oil. Use a thermometer or wooden chopsticks to see if the oil is ready (See How to Deep Fry Foods).

When the oil is hot, drain the chicken well from the marinade and coat each piece with the flour mixture.

Deep fry for 90 seconds, or until the chicken is light golden color. Work with a few pieces at a time, so the oil temperature won’t drop quickly. I worked with 3 to 4 pieces at a time.

Transfer the chicken to a wire rack to drain excess oil. Let the chicken cook with the remaining heat while you work on the rest of the chicken.

Once the chicken is all deep-fried for the first round, use a fine-mesh sieve to pick up crumbs to keep the oil clean. If you don&#039;t do this step, the crumbs get darker, and then the oil gets darker.

Increase the heat and bring the oil to 350ºF (180ºC). Deep fry the chicken for the second time for 45 seconds or until crispy and golden brown. Transfer the chicken to a wire rack to drain excess oil.

Serve the chicken immediately with lemon wedges, parsley, lettuce, and shichimi togarashi.  If you like, squeeze the lemon before you eat and sprinkle shichimi togarashi for spice.

https://www.youtube.com/watch?v=adD-EiGgEbk

Crispy and crunchy on the outside and juicy tender meat on the inside, this delicious Gluten Free Karaage (Japanese fried chicken) is for everyone, including ones with gluten intolerant.

PRINT RECIPE ▶ http://bit.ly/GFKaraage

Prep Time: 15 mins
Cook Time: 15mins
Total Time: 60 mins (including 30 min marinate)

Serves: 2-3
 
Ingredients:

1.10 lb boneless skin-on chicken thigh (1.10 lb = 500 g)
Kosher salt
Freshly ground black pepper
4 Tbsp potato starch (or corn starch)
1 Tbsp rice flour
2 ½ cup neutral flavor oil (vegetable, canola, etc)

For Marinade:
1 inch ginger
1 clove garlic
2 Tbsp sake
2 Tbsp gluten-free soy sauce

For garnish:
Lemon wedges
Parsley (optional)
Lettuce (optional - I used butter lettuce)
Shichimi Togarashi (Japanese seven spice) (optional - for spicy kick)
Japanese mayonnaise (optional - for dipping)

Instructions with step-by-step pics ▶ http://bit.ly/GFKaraage


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How To Make Gluten Free Karaage (Recipe) グルテンフリー唐揚げの作り方 (レシピ)

The most amazing Japanese Fried Chicken recipe you’ll ever taste, ever! This Chicken Karaage is fried to perfection to leave you a crispy juicy result.  All done in less than 30 mintues!

Japanese Fried Chicken (Chicken Karaage)

Lb. Boneless/skinless breasts (Thighs will work as well.)

Tbsp. Soy sauce

Tbsp. Sherry

Garlic (minced)

Tsp. Ground ginger

Oil oil

Tbsp. All-purpose flour

Cornstarch

marinate the chicken

Cut the chicken in bite size. Clean. Pat dry then transfer the chicken to a bowl. Set aside.Mix together the sherry, soy sauce, garlic and ginger in a small bowl. Mix well.Pour the liquid mixture over the chicken. Coat well. Cover with plastic wrap. Refrigerate and let marinate for 30 minutes.

add the meat to the basket

When you are ready to deep fry the chicken. Heat the oil to 350 degrees Fahrenheit in a deep heavy saucepan or deep fryer.In a separate bowl, combine the cornstarch and flour. Mix well. Remove the chicken from the marinade. Discard the marinade. Coat chicken in the corn starch mixture and shake off excess.Deep fry in small batches for 4-6 minutes or until golden and no longer pink in the center. Do not crowd the pan.

Deep Fry and enjoy

Remove the chicken once cooked and place on paper toweled plate. Repeat the steps as necessary.Serve warm with choice of side. Enjoy!

https://www.youtube.com/watch?v=WTUm7Al9-ro

The most amazing Japanese Fried Chicken recipe you’ll ever taste, ever! This Chicken Karaage is fried to perfection, crispy on the outside, nice and juicy on the inside. 

Printable Recipe With Step-By-Step Guide: https://www.savorythoughts.com/japanese-fried-chicken-karaage/

Recipe Ingredients: 
1 Lb. Boneless/skinless breasts Thighs will work as well.
3 Tbsp. Soy sauce
2 Tbsp. Sherry
3 Garlic cloves minced
1 Tsp. Ground ginger
Oil for deep frying Peanut oil or vegetable oil will work
4 Tbsp. All-purpose flour
1/3 cup Cornstarch

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Japanese Fried Chicken - Chicken Karaage

How to make authentic chicken karaage (Japanese fried chicken).

Authentic Chicken Karaage (Crispy Japanese Fried Chicken)

350 g boneless chicken thigh(s)

salt

½ tbsp ginger (grated)

½ tbsp apple(s) (grated)

tsp sesame oil

tsp shiro dashi (alternative: light soy sauce)

½ tsp Chinese-style chicken bouillon powder

⅛ tsp white pepper

tbsp all-purpose flour

tbsp tapioca starch (or potato starch/corn starch to mix with marinade)

tbsp potato starch (optional, to make hailstone effect)

water (optional, to make hailstone effect)

Pat 350 g boneless chicken thigh(s) dry with a paper towel and pierce both sides thoroughly with a fork. 

Cut into 30-40g (1-1.4oz) pieces and place them in a bowl. Sprinkle with ½ tsp salt and massage until all the pieces are evenly seasoned.

Add 1 ½ tbsp ginger, 1 tbsp garlic, ½ tbsp apple(s), 1 tbsp sake, 1 tsp Japanese mayonnaise, 1 tsp sesame oil, 1 tsp shiro dashi, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp white pepper to the bowl and mix thoroughly.

Next, add 1 tbsp all-purpose flour to the bowl and 1 tbsp tapioca starch, mix until the chicken is evenly coated.

Cover the bowl and rest the chicken in the fridge for at least 30 minutes, preferably 1 hour. 

Once the chicken has rested, preheat the oil to 160 °C (320 °F).

Add 4 tbsp potato starch to a plate and sprinkle with 2 tsp water. Mix with chopsticks or fork to make clumps of starch for the hailstone effect.

Remove the chicken from the fridge and lightly coat each piece with the clumpy starch mixture.

Deep fry the chicken for 3 minutes. Do not touch for the first minute or so. After that, turn occasionally to promote even cooking.

Remove the chicken from the oil and rest on a wire rack for 3 minutes. (It will continue to cook in the residual heat.)

While the chicken is resting, increase the heat of the oil to 180 °C (356 °F) - 190 °C (374 °F).

Once 3 minutes of resting time is up, deep fry the chicken again for 30 seconds to 1 minute or until golden brown all over.

Transfer to a wire rack to drain the excess oil.

Serve up and enjoy with a slice of lemon!

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The most viewed chicken karaage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine