karaage recipe

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.

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). 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)

lemon

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.

Top 3 karaage recipe recipes from across the web

The most viewed karaage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Fried chicken (Karaage Chi...

Delicious "Karaage Don" Fried Chick...

Karaage (Japanese Fried Chicken)

Top 3 karaage recipe recipes from across the web

The most viewed karaage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Fried chicken (Karaage Chi...

Delicious "Karaage Don" Fried Chick...

Karaage (Japanese Fried Chicken)

The most viewed karaage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine