KARAAGE CHICKEN SANDWICH
Karaage is a Japanese cooking technique similar to deep frying . I used it to create a delicious fried chicken sandwich. I also added some miso mayonnaise and an Asian-style slaw into the equation.
Provided by Curtis Williams
Time 1h10m
Yield 4
Number Of Ingredients 25
Steps:
- Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
- While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
- Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
- Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
- Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.
Nutrition Facts : Calories 718.4 calories, Carbohydrate 31.7 g, Cholesterol 115.4 mg, Fat 49.6 g, Fiber 3.5 g, Protein 33.5 g, SaturatedFat 8.8 g, Sodium 1449.7 mg, Sugar 6.8 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
KARAAGE FRIED CHICKEN RECIPE BY TASTY
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
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
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 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
More about "karaage chicken sandwich recipes"
BEST JAPANESE FRIED CHICKEN SANDWICH RECIPE
From norecipes.com
4.8/5 (5)Calories 889 per servingCategory Sandwich
- Combine the soy sauce, sake, and ginger in a bowl and add the chicken thighs. Let this marinate for around 3 hours.
- To make the yuzu mayonnaise, whisk the mayo, yuzu kosho, and yuzu juice together in a bowl.
- When the chicken is done marinating, add 2-inches of oil to a heavy-bottomed pot and heat to 320 degrees F (160 C).
CHICKEN KARAAGE RECIPE (JAPANESE FRIED CHICKEN)
From noobcook.com
10 BEST KARAAGE CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
JAPANESE FRIED CHICKEN (KARAAGE) | MARION'S KITCHEN
From marionskitchen.com
VIETNAMESE CHICKEN SANDWICH (BANH MI) RECIPE | LITTLE …
From littlespicejar.com
JAPANESE-STYLE KARAAGE (FRIED CHICKEN) RECIPE
From seriouseats.com
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
CHICKEN KARAAGE- EASY JAPANESE FRIED CHICKEN
From tasteasianfood.com
KARAAGE CHICKEN BENTO BOX | SYSCO FOODIE
From foodie.sysco.com
KARAAGE (JAPANESE FRIED CHICKEN) — EASY RECIPES
From yejiskitchenstories.com
EASY CHICKEN KARAAGE RECIPE - KRISTEN STEVENS | FOOD & WINE
From foodandwine.com
CRISPY CHICKEN KARAAGE - JAPANESE FRIED CHICKEN - TIFFY COOKS
From tiffycooks.com
KARAAGE CHICKEN SANDWICH | RESEP-MINANG.SHOP
From resep-minang.shop
KARAAGE - JAPANESE FRIED CHICKEN - COOK WITH DANA
From cookwithdana.com
KARAAGE SAUCE – PERFECT JAPANESE FRIED CHICKEN DIPPING SAUCE
From straightupeats.com
JAPANESE KARAAGE FRIED CHICKEN RECIPE - MY JAPANESE RECIPES
From myjapaneserecipes.com
JAPANESE FRIED CHICKEN (KARAAGE) - OH, FOR THE LOVE OF FOOD!
From ohfortheloveoffood.com
TORI KARAAGE (JAPANESE FRIED CHICKEN) - KHIN'S KITCHEN
From khinskitchen.com
BEST KARAAGE RECIPE — HOW TO MAKE JAPANESE FRIED CHICKEN
From delish.com
THE BEST JAPANESE KARAAGE CRISPY CHICKEN BURGER RECIPE
From mrs5cookbookrecipes.com
KARAAGE (JAPANESE FRIED CHICKEN) | KINGCOOKS
From kingcooks.com
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - AARON & CLAIRE
From aaronandclaire.com
THE ULTIMATE KARAAGE FRIED CHICKEN SANDWICH! - YOUTUBE
From youtube.com
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN) - DON'T GO BACON MY …
From dontgobaconmyheart.co.uk
KARAAGE CHICKEN (JAPANESE FRIED CHICKEN) - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHICKEN KARAAGE (INSPIRED BY SINGA THE LION) - THE BURNING KITCHEN
From theburningkitchen.com
KARAAGE CHICKEN SALAD 唐揚げサラダ - CHOPSTICK CHRONICLES
From chopstickchronicles.com
KARAAGE (JAPANESE FRIED CHICKEN) 唐揚げ - JUST ONE …
From justonecookbook.com
KARAAGE (JAPANESE FRIED CHICKEN) - KIRBIE'S CRAVINGS
From kirbiecravings.com
CHICKEN KARAAGE WITH SWEET CHILI SAUCE 唐揚げ - JUST ONE COOKBOOK
From justonecookbook.com
KARAAGE CHICKEN SANDWICH | ALLRECIPES
From avize.aussievitamin.com
BIWA'S KARAAGE (JAPANESE FRIED CHICKEN) | OREGONIAN RECIPES
From recipes.oregonlive.com
CHICKEN KARAAGE TACOS - THE ENDLESS MEAL®
From theendlessmeal.com
KARAAGE CHICKEN SANDWICH | RESCOOKING.COM
From rescooking.com
KARAAGE (JAPANESE FRIED CHICKEN) (PALEO, GLUTEN FREE)
From adashofdolly.com
FRIED CHICKEN KARAAGE {RECIPE AND VIDEO} - FOOD FIDELITY
From foodfidelity.com
OPEN-FACED CHICKEN KARAAGE SANDWICH – NAPOLEONSFOODS
From napoleonsfoods.com
CRISPY CHICKEN KARAAGE SANDWICH – BRAVADO SPICE
From bravadospice.com
EASY KARAAGE CHICKEN | SBS FOOD
From sbs.com.au
CHICKEN KARAAGE - JAPANESE FRIED CHICKEN - GLEBE KITCHEN
From glebekitchen.com
CHICKEN KARAAGE - ANG SARAP
From angsarap.net
CHICKEN KARAAGE — MIKE REID CHEF
From mikereidchef.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