JAPANESE FRIED CHICKEN (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.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
- Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
- Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be 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 them in a bowl.
- Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
- Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
- 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 190-200°C/374-392°F (note 3).
- Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
- Serve immediately with shredded lettuce and parsley for decoration if using.
Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g
KARAAGE (JAPANESE FRIED CHICKEN)
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan's "mama," who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken - meatier, fattier, and more flavorful than American supermarket meat - buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don't feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Categories poultry, appetizer, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)
This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.
Provided by Brenda Sawyer Adamson
Categories World Cuisine Recipes Asian Japanese
Time 47m
Yield 4
Number Of Ingredients 6
Steps:
- Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
- Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 33.1 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 0.6 g, Protein 28.9 g, SaturatedFat 5.4 g, Sodium 766.7 mg, Sugar 0.3 g
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
JAPANESE CHICKEN KARAAGE (FRIED CHICKEN)
Make and share this Japanese Chicken Karaage (Fried Chicken) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chicken Thigh & Leg
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken meat into a bite sized pieces.
- Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
- Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
- Knead the plastic bag until all spices and flour cover all meats.
- Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
- If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
- Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
- When the chicken fried beautifully brown, take them out of the pan onto paper towels.
- In addition If you sprinkle lemon juice on the chicken, it tastes better.
Nutrition Facts : Calories 139.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 62.4, Sodium 844, Carbohydrate 8.3, Fiber 1.1, Sugar 0.3, Protein 17
KARA-AGE - JAPANESE STYLE FRIED CHICKEN
I love Japanese food, I don't make this recipe to often as I try to stay away from deep frying. It comes from a book called 'Taste of Japan' by Masaki Ko.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grate the ginger and squeeze it over a bowl to extract it's juices. Add the sake or wine and soya.
- Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes.
- Heat the oil slowly for 165-170oC/330-340oF. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once. Deep fry the chicken pieces for 4-5 mins, until crisp, golden and cooked through.
- Halve on chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold.
- Garnished with salad leaves.
Nutrition Facts : Calories 489.8, Fat 29.4, SaturatedFat 8.1, Cholesterol 157.9, Sodium 1151, Carbohydrate 15.2, Fiber 1.5, Sugar 0.6, Protein 35.7
More about "chicken karaage japanese chinese style fried chicken recipes"
CHICKEN KARAAGE- EASY JAPANESE FRIED CHICKEN
From tasteasianfood.com
Reviews 10Calories 931 per servingCategory Main
- Score the skinless side of the chicken in a crosshatch pattern. Be careful not to cut through the meat.
- Marinate with the ginger, garlic, soy sauce, and sake and refrigerate for at least 30 minutes and up to 8 hours.
CHICKEN KARAAGE: JAPANESE FRIED CHICKEN RECIPE - I AM …
From iamafoodblog.com
CHICKEN KARAAGE (JAPANESE FRIED CHICKEN) - A HEALTHY …
From ahealthymakeover.com
CHICKEN KARAAGE (JAPANESE STYLE FRIED CHICKEN) - SALU …
From salu-salo.com
JAPANESE FRIED CHICKEN (KARAAGE) - MARION'S KITCHEN
From marionskitchen.com
CHICKEN KARAAGE RECIPE (から揚げ - JAPANESE FRIED …
From norecipes.com
TORI KARAAGE (JAPANESE FRIED CHICKEN) - KHIN'S KITCHEN
From khinskitchen.com
CHICKEN KARAAGE: JAPANESE FRIED CHICKEN | JUSTHUNGRY
From justhungry.com
BEST JAPANESE FRIED CHICKEN (KARAAGE) RECIPE - HOW TO …
From 177milkstreet.com
AUTHENTIC CHICKEN KARAAGE (CRISPY JAPANESE FRIED CHICKEN)
From sudachirecipes.com
MY FAVOURITE JAPANESE "KARAAGE" FRIED CHICKEN (鶏のから揚げ)
From sudachirecipes.com
CHICKEN KARAAGE OR JAPANESE FRIED CHICKEN - ALL WAYS DELICIOUS
From allwaysdelicious.com
CHICKEN KARAAGE: JAPANESE ABSURD CRAVEN RECIPE
From healthyvives.com
KARAAGE (JAPANESE FRIED CHICKEN) — EASY RECIPES
From yejiskitchenstories.com
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - RECIPES.NET
From recipes.net
CRISPY JAPANESE FRIED CHICKEN – TORI KARAAGE (AIR FRIED!)
From wandercooks.com
CRISPY CHICKEN KARAAGE - JAPANESE FRIED CHICKEN - TIFFY COOKS
From tiffycooks.com
ASIAN FRIED CHICKEN: A LOOK AT THE DIFFERENT STYLES FROM TAIWAN TO ...
From eater.com
CHICKEN KARAAGE - JAPANESE FRIED CHICKEN - GLEBE KITCHEN
From glebekitchen.com
BEST KARAAGE RECIPE — HOW TO MAKE JAPANESE FRIED CHICKEN
From delish.com
AUTHENTIC KARAAGE JAPANESE FRIED CHICKEN RECIPE - MRS5COOKBOOK
From mrs5cookbookrecipes.com
KARAAGE - JAPANESE FRIED CHICKEN - COOK WITH DANA
From cookwithdana.com
JAPANESE-STYLE KARAAGE (FRIED CHICKEN) RECIPE - SERIOUS EATS
From seriouseats.com
JAPANESE FRIED CHICKEN | 80 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
CHICKEN KARAAGE RECIPE (JAPANESE FRIED CHICKEN) - HUNGRY HUY
From hungryhuy.com
HOW TO MAKE KARAAGE (JAPANESE DEEP-FRIED CHICKEN, から揚げ)
From whatjapaneats.com
KARAAGE: CHINESE-STYLE JAPANESE FRIED CHICKEN – BLUE KITCHEN
From blue-kitchen.com
KARAAGE BENTO| JAPANESE FRIED-CHICKEN | EASY RECIPE
From youtube.com
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE) RECIPE - SAVORY THOUGHTS
From savorythoughts.com
KARAAGE (THE BEST JAPANESE FRIED CHICKEN RECIPE!) - RASA MALAYSIA
From rasamaiaysia.com
JAPANESE FRIED CHICKEN KARAAGE - WOO CAN COOK
From woocancook.com
KARAAGE (JAPANESE FRIED CHICKEN) 唐揚げ - JUST ONE …
From justonecookbook.com
KARAAGE JAPANESE FRIED CHICKEN RECIPE - JAPAN CENTRE
From japancentre.com
CHICKEN KARAAGE: JAPANESE FRIED CHICKEN DISH - FOOD AND COOKING …
From thomaszinsavage.com
KARAAGE (JAPANESE FRIED CHICKEN) | KINGCOOKS
From kingcooks.com
BEST CHICKEN KARAAGE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN KARAAGE RECIPE - JAPANESE FRIED CHICKEN - YUMMY TUMMY
From yummytummyaarthi.com
KILLER KARAAGE! JAPANESE FRIED CHICKEN - TOKYO COOKING STUDIO
From tokyocookingstudio.com
JAPANESE KARAAGE FRIED CHICKEN RECIPE - MY JAPANESE RECIPES
From myjapaneserecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love