Japanese Chicken Karaage Fried Chicken Recipes

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KARAAGE (JAPANESE FRIED CHICKEN)



Karaage (Japanese Fried Chicken) image

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

1 1/2 teaspoons grated fresh ginger, with its juice
2 teaspoons grated or smashed garlic (from about 3 cloves)
2 tablespoons dry sake
3 tablespoons soy sauce
2 teaspoons sugar
4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks
Peanut oil, or a mixture of peanut and canola or safflower, for frying
1 cup potato starch (katakuriko)
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Lemon wedge, for serving
Lettuce and cucumber slices, for serving (optional)

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)



Chicken Karaage (Japanese Fried Chicken) image

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

2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
2 teaspoons grated fresh ginger
1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
¾ cup cornstarch

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

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)



Japanese Fried Chicken (Karaage Chicken) image

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

350g/12.3oz chicken thigh fillets (, cut into large bite size pieces (Note 1))
20g/0.7oz corn flour (/ cornstarch)
Vegetable oil for deep frying
1 tbsp soy sauce
1 tbsp cooking sake
1/2 tsp mirin ((Note 2))
2 tsp freshly grated ginger (including juice)
Shredded lettuce or cabbage
Sprigs of parsley

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

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE



Japanese Crispy Fried Chicken - Kara-Age image

This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.

Provided by Ume Murasaki

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb boneless chicken thighs
1/2 tablespoon freshly grated ginger
1 -2 clove, of freshly grated galic
3 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
ground black pepper, for additional spiciness
1 cup potato starch, to dust
vegetable oil (for frying)

Steps:

  • Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
  • Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
  • In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
  • Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9

KARAAGE FRIED CHICKEN RECIPE BY TASTY



Karaage Fried Chicken Recipe by Tasty image

Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil

Provided by Rie McClenny

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9

1 lb skin-on chicken thigh, cubed
1 tablespoon sake
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon ginger, grated
1 clove garlic, minced
½ egg, beaten
⅓ cup potato starch
cooking oil, for frying

Steps:

  • In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
  • Add the egg and potato starch to the chicken. Mix well.
  • Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

JAPANESE CHICKEN KARAAGE (FRIED CHICKEN)



Japanese Chicken Karaage (Fried Chicken) image

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

300 -400 g chicken leg meat
1 teaspoon salt
1 tablespoon Japanese sake
3 -4 tablespoons flour
1 tablespoon curry powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
paprika
other seasoning

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

JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)



Japanese Fried Chicken (Chicken Karaage) image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

12 ounces boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon sake
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon usukuchi soy sauce*
1 egg, beaten
3 teaspoons cornstarch
2 cups vegetable oil
1 lemon, cut into wedges

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.

KARAAGE (JAPANESE FRIED CHICKEN)



Karaage (Japanese Fried Chicken) image

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

1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
⅛ teaspoon sesame oil
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed

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

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From khinskitchen.com


KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - AARON & CLAIRE
1. Cut the chicken thighs into nice, big chunks. 2. In a large mixing bowl, combine soy sauce, mirin, sugar, garlic, ginger, water, and hondashi. Add your chicken and gently toss together. Cover with plastic wrap and let it marinate in the refrigerator for 30 minutes or overnight.
From aaronandclaire.com


KARAAGE CHICKEN (JAPANESE FRIED CHICKEN) - SUGAR SALT MAGIC
2020-11-29 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.
From sugarsaltmagic.com


KETO CHICKEN KARAAGE (JAPANESE FRIED CHICKEN) - I BREATHE I'M …
2020-01-29 Remove the chicken from the refrigerator. Combine the breading ingredients in a medium-sized bowl. Fill a large saucepan with about 2 inches of oil. Heat the oil over medium-high heat until it reaches 350 degrees (takes about 6 – 8 minutes.)
From ibreatheimhungry.com


MY FAVOURITE JAPANESE "KARAAGE" FRIED CHICKEN (鶏のから揚げ)
2021-12-11 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.
From sudachirecipes.com


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