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
CHICKEN KARAAGE
Bite sized, super juicy, intensely flavorful, with a crispy, cracker-y crunch.
Provided by Stephanie
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a bowl, marinate the chicken in the soy sauce, sake, sugar, ginger, and garlic for 30 minutes at temperature, in a slightly cool spot. Letting the chicken rest at room temp means that the chicken won't drop the temperature of the oil, which means that it'll cook up crispier. Also, it'll cook faster than if you cook it cold from the fridge. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
- Place the potato starch and cornstarch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the potato and cornstarch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.
- Deep Fry Instructions (see notes for air fried and oven baking instructions)Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn't need to be too deep, it depends on the size of your chicken. Use a pair of tongs to gently add a couple of pieces of chicken to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 1 1/2 minutes.
- Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.
- Turn the heat up to 350°F and fry the chicken a second time around until deeply golden and crispy, another 1-2 minutes.
- Enjoy as soon as possible!
Nutrition Facts : Calories 380 kcal, Carbohydrate 33.5 g, Protein 32.7 g, Fat 11.8 g, SaturatedFat 3.2 g, Cholesterol 116 mg, Sodium 559 mg, Fiber 0.3 g, Sugar 1.2 g, ServingSize 1 serving
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
JAPANESE FRIED CHICKEN (TORI KARAAGE)
Sourced from The West Australian Weekend Magazine about a husband and wife and their culinary journey together. Very simple and yummy! We served with steamed bok choy tossed in soy and sesame oil.
Provided by The Normans
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together soy, sake, garlic and ginger. Add chicken to soy mixture and marinate for at least an hour. Heat oil in medium size saucepan. Drain extra liquid from chicken and coat with potato flour. Cook chicken in oil in small batches until golden brown and floating on the surface of the oil. Allow to rest for five minutes and serve.
Nutrition Facts : Calories 373.5, Fat 19.2, SaturatedFat 5.4, Cholesterol 105, Sodium 1296.1, Carbohydrate 19.2, Fiber 1.4, Sugar 1.1, Protein 25.4
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
JAPANESE FRIED CHICKEN KARAAGE WITH ONION GINGER RELISH
In the past most chicken karaage (Japanese style fried chicken) recipes were marinated chicken pieces which were deep fried and simply served. Now in Japan, fried chicken karaage recipes often come with different sauces or relishes. One of my favorite is onion sauce, but this one is equally good. If difficult to get leg sections, boneless thighs work very well too. Make several small cuts (not skin side) to flatten the thighs so they lay flatter.
Provided by Rinshinomori
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Massage chicken pieces with 1/2 tsp salt (to remove any unpleasant smell) and wash under cold running water and pat dry.
- If using bone in chicken legs, cut thigh meat (not skin side)in several areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more. If using boneless chicken thighs, pound lightly to flatten for quick frying.
- Combine marinade/coating mixture thoroughly in a large bowl and marinate chicken for 30 minutes. Because this coating is thick, it is best to use your hand to coat the chicken pieces. In Asia, we call these types of coating marinades as simply marinades since it does impart taste to the food being marinated.
- While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
- Make relish by combining all relish ingredients and set aside.
- With ample oil (about 1 inch in depth) in a wok or deep fryer, heat oil to medium high. Fry chicken turning them occasionally and adjust heat for even frying. They are done when nicely browned and crunchy, and no longer red in the center. This takes approximately 30-40 minutes for bone-in leg sections and about 15-20 minutes for boneless thigh sections. Timing will depend on how high the temperature is.
- Remove and cut in bite size pieces using a cleaver for bone in chicken or cut in bite size pieces using a regular kitchen knife for boneless chicken. Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.
Nutrition Facts : Calories 333.5, Fat 21.2, SaturatedFat 5, Cholesterol 123.4, Sodium 825.1, Carbohydrate 12.1, Fiber 0.4, Sugar 4.5, Protein 22.5
JAPANESE FRIED CHICKEN THIGHS (KARAAGE)
If you love crispy fried chicken, you will love this easy and tasty recipe! This is one of those recipes that once I came across it, I come back to it often. You can debone skinless chicken thighs if you want, but I use the already boneless skinless thighs as a time saver. The pieces don't come out quite as uniform looking, but we don't mind that, and they are crunchy and delicious! Because the pieces are so small, you don't need a ton of oil to fry them in, either. (Also, I cool my oil and strain it, and refrigerate it to use for more frying times.) These are traditionally served with lemon wedges to squeeze on.
Provided by Chef PotPie
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken thighs crosswise into 1- 1 1/2 inch wide strips.
- Combine soy sauce, sake, ginger, garlic, sugar, and salt in zip-top bag. Add chicken and toss to combine. Let sit at room temperature for 30 minutes.
- While chicken marinates, line rimmed baking sheet with parchment paper. Set wire rack in second baking sheet and line with tripe layer of paper towels. Place cornstarch in bowl.
- Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back, but leaving any garlic or ginger bits on the chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.
- Heat oil in Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for dry white patches of cornstarch. Dip back of a spoon into reserved marinade and gently press into dry spots to lightly moisten.
- Using tongs, add half the chicken, one piece at a time, to oil in a single layer. Cook, adjusting heat if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown, 3 - 5 minutes. (There is no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy.).
- Using skimmer or slotted spoon, transfer chicken pieces to paper towel-lined rack. Return oil to 325 and repeat with remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 2340.6, Fat 224.8, SaturatedFat 30, Cholesterol 141.7, Sodium 1196.6, Carbohydrate 47.1, Fiber 0.8, Sugar 1.1, Protein 35.3
JAPANESE CRISPY FRIED CHICKEN - KARA-AGE
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
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
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
This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.
Provided by JustJanS
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
- Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
- Pat the chicken dry with paper towel and then toss in the corn starch.
- Heat the oil to 165-170C degrees and fry slowly and well.
Nutrition Facts : Calories 231.8, Fat 5.9, SaturatedFat 1.5, Cholesterol 124.5, Sodium 632.8, Carbohydrate 10, Fiber 0.2, Sugar 0.1, Protein 30.5
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