japanese fried chicken

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

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

Karaage (Japanese fried chicken)

300 g Boneless chicken thigh

Potato/Corn flour

Flour

Japanese mayonese/ regular mayonese

Shichimi Japanese chilli powder (optional)

½ tsp Ginger Paste

½ tsp Garlic Paste

Salt

½ tsp Light soy sauce

tsp Mirin

Black pepper

Cut the chicken into bite size pieces. Add chicken pieces in a large bowl and add all the ingredients in the marinate list.

Mix all the ingredients and rub it to chicken wings well. Set aside and marinate for 30 mins.

Mix the marinated chicken pieces with the potato starch and plain flour mix. Coat the chicken pieces well and toss the excess flour out before frying.

Heat the oil into high heat about 350 F. Add the coated chicken pieces  and deep fry for 2-3 mins till chicken start floating on the oil. Remove from oil and set aside for 1-2 mins.

Then reheat the oil to high heat and deep fry the wings again till the color changed into nice golden brown. ( Double frying make the chicken more crispy)

Transfer the fried chicken pieces to the serving plate.

Garnish with Lemon wedges and serve with Japanese Mayonese. Serve immediately while hot.

Sprinkle Japanese Shichimi chilli pepper mix on the Mayonese. ( Optional )

The BEST crispy, crunchy Japanese fried chicken - without deep frying! This Tori Karaage is marinated and prepared tatsutaage style, then air fried to perfection in just 10 minutes.

Crispy Japanese Fried Chicken - Tori Karaage (Air Fried!)

chicken

soy sauce

tbsp cooking sake (sub Chinese cooking wine)

tbsp rice wine vinegar

tsp ginger (grated

mirin (sub sugar)

potato starch (sub

vegetable oil

Cut the chicken thighs into 6 or 8 pieces each and add to a medium bowl.

marinate

Pour in your marinade ingredients (soy sauce, cooking sake, rice wine vinegar, ginger and mirin). Marinate on the bench for 10 minutes, or cover and pop in the fridge if you’d like to marinate for longer (up to overnight). When you’re ready to cook, remove the chicken from the fridge and allow to come to room temperature for 30 minutes.

Brush and coat the bottom of the air fryer basket with vegetable oil (or cooking spray). Pre-heat your air fryer at 200°C / 400°F for 2-3 minutes.

coat

Next, using chopsticks, pick up the chicken pieces and coat in potato starch and place into your air fryer. You may need to air fry in a batch or two, so only coat as many pieces that will fit in one layer of your air fryer basket. If cooking multiple batches, no need to brush the bottom of the air fryer with more oil.

Liberally brush the tops of the chicken pieces with vegetable oil until you can&#39;t see any more starch and close the lid. Air fry for 4 minutes before flipping the pieces over, brushing with oil again and cooking for a further 4 minutes. Take them out when they&#39;ve reached your desired crispiness - cook for an extra minute or two for an extra brown and crunchy finish.

serve

Serve immediately as a snack or alongside shredded lettuce or cabbage and Kewpie mayonnaise. Or pop it on top of a sushi bowl or ramen.

https://www.youtube.com/watch?v=e-cIFX-MP1I

🖨   CLICK HERE FOR PRINTABLE RECIPE 
https://www.wandercooks.com/tori-karaage-fried-chicken/

RECIPE STEPS
00:00 - How to Make Air Fried Karaage
00:13 - Marinate the chicken thigh pieces
00:36 - Coat marinated chicken in potato starch or cornstarch
00:50 - Preheat air fryer
00:55 - Cook chicken pieces for 4-5 mins per side

The BEST crispy, crunchy Japanese fried chicken (JFC) – without deep frying! This Tori Karaage is marinated and prepared tatsutaage style, then air fried to perfection in just 10 minutes.

Cooking tori karaage in the air fryer means you’ll need a fraction of the oil you’d be using if you deep fried the chicken. Yet you still get that delicious crunchy coating on the outside and moist chicken on the inside. Less oil also means less mess! Win win!

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Crispy Japanese Fried Chicken – Tori Karaage [Air Fried!]

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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Instant Pot Haitian Black Rice (Diri Djon Djon) Recipe: https://www.savorythoughts.com/haitian-black-rice-diri-djon-djon/

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Japanese Fried Chicken - Chicken Karaage

Crunchy, juicy and full of flavour, Karaage Chicken is the lightest and most delicious fried chicken you&#039;ll ever eat. You&#039;ll be amazed at how easy it is to make this Japanese fried chicken which can be eaten as a appetiser or a main dish.

Karaage Chicken

ginger ((notes))

garlic, crushed

mirin ((notes))

cornflour (cornstarch in US)

Vegetable oil

togarashi spice (optional)

Mix together the ginger, garlic, soy sauce &amp; mirin in a bowl, then add the pieces of chicken &amp; coat thoroughly. Cover with plastic wrap and refrigerate for 10-20 minutes.

Cover a plate or oven tray with absorbent paper towel and place a wire rack over the top. Place the cornflour in a bowl and heat the oil in a high sided saucepan to 180C / 350F.

Remove the chicken from the fridge and one by one, take out pieces of chicken, coat in cornflour and place gently in the hot oil. It's best to do the chicken in 4-5 batches depending on the size of your saucepan. Don't overcrowd the pot as it will cool the oil down too much and won't give you nice crispy chicken bits.

Deep fry each batch for 1 ½ minutes, then remove and place on the wire rack. Once all batches are complete, starting with the first batch again, place the chicken back into the oil and deep fry a second time for another minute. Remove and place on the wire rack until all the chicken is done.

Serve while still hot with Kewpie mayonnaise for dipping.

Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.

https://content.jwplatform.com/videos/HJvr2yK0.mp4

Karaage Chicken (Japanese Fried Chicken) makes a perfect weeknight dinner. Small pieces of twice-fried chicken bursting with flavour, it's also great as an appetiser or game day snack.

WIDE Karaage Chicken.mp4

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)

garlic

½ tbsp apple(s) (grated)

sake

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!

This recipe teaches us how to make restaurant-quality Japanese Fried Chicken (karaage 唐揚げ) at home. The karaage chicken meat is juicy, tender, and flavorful, after marinated with ginger, onion, garlic, soy sauce, cooking wine, and sugar for 1 hour. And the crust is extra crispy after the double frying technique.

Japanese Fried Chicken (karaage) Recipe

ginger

onion ((minced))

tbsp sesame oil

tbsp cooking wine ((or sake))

sugar

tbsp light soy sauce

potato

cooking oil ((vegetable oil, peanut oil, canola oil, or corn oil))

Cut chicken drumsticks/thighs into large bite-size pieces, place into a ziplock bag. (Cut each chicken drumstick into 5 pieces, cut each chicken thigh into 6 pieces.)

Mince ginger, garlic, and onion with a food chopper (or chop finely with a knife), add into the ziplock bag. 

Add cooking wine, sesame oil, light soy sauce, sugar, and salt into the ziplock bag. Seal the bag.

Gently massage through the ziplock bag to get the chicken meat thoroughly coated in the marinade. Keep in the fridge for at least 1 hour.

Add sweet potato starch to a shallow bowl/plate , dredge each piece of chicken in sweet potato starch, and pat lightly to remove the excess starch. Place coated chicken pieces on a plate.

Add cooking oil to a pot, heat up the oil with medium heat. Once it reaches 325°F (or 160°C), carefully place 5 pieces of chicken into the pot, so that it&#39;s not overcrowding.

Deep fry for 3 minutes until the chicken crust turns lightly golden.

Transfer the chicken pieces to a drying rack, drain the excess oil and let them cool down for 4 minutes. (You can place a paper towel on a plate to substitute the drying rack.) Meanwhile continue to fry all the rest of the chicken pieces.

Once all the chicken pieces have been deep fried for one time, use high heat to heat up the oil to 375ºF (190ºC). Put the first batch of the chicken pieces back into the oil to deep fry for 1 minute. Transfer them to a drying rack to drain the excess oil. Continue to fry all the rest of the chicken pieces.

Squeeze fresh lemon juice over the chicken pieces, and serve with Kewpie mayonnaise on the side.

This Japanese Fried Chicken is ultra crispy on the outside and insanely juicy on the inside. Better still, it couldn&#039;t be more simple to make!

Japanese Fried Chicken (Karaage Chicken)

(approx 4) Boneless Skin On Chicken Thighs

Plain Flour ((see notes))

Cornflour/Cornstarch

Eggs, (beaten)

tbsp All Purpose Soy Sauce

tbsp Sake ((can leave out if you can't find it))

tsp Garlic, (minced)

tsp Ginger, (minced/finely grated)

tsp Mayonnaise, (preferably Kewpie (Japanese brand))

tsp Sesame Oil

Salt & White Pepper, (to taste)

Marinate

Marinate: Dice chicken into large bite sized pieces and place in a mixing bowl or large zip lock bag. Add in soy sauce, garlic, ginger, sake, mayo and sesame oil. Give it a good mix then cover with cling film (or zip the bag shut) and marinate in the fridge for a minimum of 30mins (up to overnight).

Dredge

Dredge: Line up two bowls - the first with beaten egg and the second with flour, cornflour/cornstarch and a few hefty pinches of salt and pepper. Take a piece of chicken, coat in egg then place in the flour. Coat it in the flour, ensuring you really get in every crack and crevice of the chicken. Place on rack then repeat.

1st Fry

1st Fry: Heat up oil in a suitably sized pot/pan to 160C/320F. In batches of 4-5 gently lower the chicken into the oil and fry for 3-4mins until they start to turn a pale golden colour. The first fry is to cook the chicken through and get it to around 80% crispiness. Remove and place on wired rack with paper towels underneath and repeat with remaining chicken.

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