Tokyo Fried Chicken Recipes

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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

TOKYO FRIED CHICKEN



Tokyo Fried Chicken image

Make and share this Tokyo Fried Chicken recipe from Food.com.

Provided by hollyberry117

Categories     Chicken

Time 34m

Yield 4 serving(s)

Number Of Ingredients 6

1 (2 -2 1/2 lb) whole chickens, cut into 8 serving pieces, trimmed of wing tips, rinsed, excess fat removed, and patted dry
2 cups teriyaki sauce (Try my "Basic Teriyaki Sauce" recipe)
1/3 cup cornstarch
salt
fresh coarse ground black pepper, to taste
1/2 cup vegetable oil

Steps:

  • Place the chicken pieces in a large bowl, pour the teriyaki sauce over the chicken, and toss to coat well. Marinate for 2 hours at room temperature or overnight in the refrigerator.
  • Remove the chicken from the marinade and drain on paper towels, blotting any excess moisture.
  • Dust the chicken pieces lightly with the cornstarch; do not coat them. Salt and pepper the chicken pieces.
  • Heat the oil in a large nonstick skillet over medium heat until hot, but not smoking. Reduce the heat slightly and add as many chicken pieces as will fit without crowding. Fry 6 to 7 minutes per side until golden brown and cooked through. Repeat with the remaining chicken. Serve hot.

Nutrition Facts : Calories 726.1, Fat 50.5, SaturatedFat 10.2, Cholesterol 106.9, Sodium 5620.1, Carbohydrate 32.1, Fiber 0.2, Sugar 20.3, Protein 33.7

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 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 (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

JAPANESE-STYLE DEEP FRIED CHICKEN



Japanese-Style Deep Fried Chicken image

If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Provided by AMY

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h10m

Yield 8

Number Of Ingredients 13

2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
⅛ teaspoon chicken bouillon granules
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

Steps:

  • In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
  • Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
  • In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 4.8 g, Cholesterol 98.4 mg, Fat 16.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 327 mg, Sugar 0.4 g

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Top Asked Questions

Why choose Tokyo hot fried chicken?
It’s true – chicken restaurants are in demand, and at Tokyo Hot Fried Chicken we have the supply to keep your taste buds satisfied. Our restaurant is a firm favourite for hot, delicious chicken dishes and related products, with our extensive chicken-based menu and an assortment of special deals and offers.
What is Japanese fried chicken served with?
The first thing that might come to mind is ketchup or a barbecue-type sauce. However, neither of these are used at all! Instead, Japanese fried chicken is typically served with a dollop of delicious Japanese mayonnaise. You may think that mayonnaise doesn’t go with fried chicken, but it goes surprisingly well!
How do you make fried chicken with ginger and garlic?
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.
Is Karaage sauce usually served with Japanese fried chicken?
But is a karaage sauce usually served with Japanese fried chicken? The short answer is ‘no’. But that doesn’t mean that there aren’t any condiments that people enjoy with their Japanese fried chicken!

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