karaage chicken

Recipe Video Above. One of the most popular Japanese dishes, not only within japan but abroad, karaage chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Prep time does not include 30 min-1 hour to marinate chicken.

Japanese Fried chicken (Karaage Chicken)

chicken thigh

corn flour ((corn starch))

Vegetable oil

soy sauce

sake

mirin ((Note 2))

tsp ginger

Shredded lettuce or cabbage

Parsley stem

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a zip lock bag or a bowl.

Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min-1 hour.

1.	Heat enough oil in a deep pot or pan to 160C/320F (note 3).  The depth of oils is about 3-4cm/1¼-1½”.

Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece.

Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4).

Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.

Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C/374-392F (note 3).

Put the chicken pieces back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken pieces.

Serve immediately with shredded lettuce and parsley for decoration if using.

We call this ‘Garage Chicken’ as it is based on Tetsuya Wakuda’s karaage chicken, says Matt Preston.

This recipe is an edited extract from Yummy Easy Quick by Matt Preston, $39.99, Pan Macmillan, out 31 October.

Japanese garage chicken

soy sauce,

tbs cooking sake

(20 grams) ginger, finely grated

tsp caster sugar

chicken thigh fillets,

potato flour

lemon

vegetable oil

baby bok choy, halved lengthways, rinsed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981818033001&=domain=del

5348771529001-5981818033001

Karaage (Japanese Fried Chicken). Deliciously ultra crispy chicken that is tender, juicy and flavourful thanks to the marinade. A dish that is easy to make as an appetizer, side or main.

Karaage (Japanese Fried Chicken)

chicken thighs

Potato Starch (or cornstarch)

tbsp Sake (or sub with Dry Sherry Wine)

tsp white granulated sugar

mirin

tbsp regular soy sauce (regular kind)

tsp Garlic (grated)

tsp Black pepper

tbsp Ginger (grated)

Dice chicken thighs into bite size pieces. If you have skin on thighs, leave the skin on. Transfer cubed chicken to a bowl.

Add marinade ingredients to diced chicken and massage into meat until well combined.

Pour potato starch into another bowl. Dredge a few pieces of your marinated chicken into the starch until well coated. Repeat this process until all pieces are coated.

In a pot or deep pan over medium high heat (350 F) add vegetable oil. Check if oil is hot enough using a cooking thermometer or place a wooden chopstick into the oil and look for bubbles.

Carefully add one-third of your batch of chicken into oil. Spreading the pieces apart. Do not overcrowd. Fry on each side until golden crispy brown, about 3-4 minutes in total. Transfer cooked pieces to a wired rack to allow excess oil to drip off. Repeat step for remaining batches.

Enjoy with a spritz of fresh lemon juice over top for best taste!

https://embed.mediavine.com/videos/iFpKKGRjI

Karaage (Japanese Fried Chicken). Deliciously ultra crispy chicken that is tender, juicy and flavourful thanks to the marinade.

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

chicken

ginger ((notes))

garlic, crushed

mirin ((notes))

cornflour (cornstarch in US)

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

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

garlic

onion ((minced))

tbsp sesame oil

tbsp cooking wine ((or sake))

sugar

salt

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.

2nd Fry

2nd Fry: This works best if you&#039;ve let the chicken dry out for 5-10mins. Increase oil temp to 190C/375F-200C/390F and place half of the chicken in and flash fry for 1min 30 seconds, or until the batter turns a deeper golden and the chicken is visibly more crispy. Remove and place back on rack, bring oil back up to temp and repeat with second batch.

Serve

Serve: Serve up right away with your dip of choice and lemon wedges (optional)

Just like Japan where I lived for 4 years.

This is the best chicken EVER.  My go to for fried çhicken.

Love the garlic and ginger in this chicken and how crispy it is! Yum

I'm a huge fried chicken fan and Japanese food lover so I really can't wait to give this recipe a try! Yum!

You had me at fried chicken, i'm totally obsessed too and this recipe seems extra crispy and crunchy. I'm sold!

The marinade sounds so flavorful and then the double frying, wow! Just sounds like fantastic fried chicken.

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

This Japanese Fried Chicken is ultra crispy on the outside and insanely juicy on the inside. Better still, it couldn’t be more simple to make!

Japanese Fried Chicken

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