Japanese Popcorn Chicken Karaage Recipe By Tasty Food

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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

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 POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY



Japanese Popcorn Chicken (Karaage) Recipe by Tasty image

Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.

Provided by Alvin Zhou

Categories     Appetizers

Time 20m

Yield 2 servings

Number Of Ingredients 11

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
oil, for frying
lemon wedge
fresh parsley

Steps:

  • Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
  • Heat oil in a pot over high heat until about 340°F (170°C).
  • Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
  • Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
  • Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
  • Serve with lemon and parsley.
  • Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

CHICKEN KARAAGE (JAPANESE CHICKEN NUGGETS)



Chicken Karaage (Japanese Chicken Nuggets) image

Chicken karaage is quite common in Japan and easy enough to buy at any convenience store or grocery store. I liked it quite a lot, and when I came home, I scoured the internet for recipes and found one that turned out pretty good. Once I knew the ingredients, I stopped using the recipe altogether, so all my measurements are approximate (since it's simply marinade, they don't exactly matter so much anyway!) Generally in Japan, karaage is made using dark meat. I prefer using white meat, so that is what is included in this recipe. You can use whichever you prefer. Also, you do not need a deep fryer. I have included directions for fryer and skillet.

Provided by Bobbles

Categories     Chicken Breast

Time 2h10m

Yield 14-28 nuggets, 2-4 serving(s)

Number Of Ingredients 9

2 -4 boneless chicken breasts
1/2 cup soy sauce
3 tablespoons grated gingerroot
4 crushed garlic cloves
salt (to taste)
pepper (to taste)
cornflour
white flour
vegetable oil

Steps:

  • Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
  • Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
  • In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
  • After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
  • FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
  • FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
  • After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
  • Serve with the side of your choice and a slice of lemon (optional).

Nutrition Facts : Calories 308.7, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 4115.5, Carbohydrate 7.6, Fiber 0.9, Sugar 1.4, Protein 38.4

JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY



Japanese Popcorn Chicken (Karaage) Recipe by Tasty image

Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.

Provided by Alvin Zhou

Categories     Appetizers

Time 20m

Yield 2 servings

Number Of Ingredients 11

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
oil, for frying
lemon wedge
fresh parsley

Steps:

  • Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
  • Heat oil in a pot over high heat until about 340°F (170°C).
  • Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
  • Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
  • Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
  • Serve with lemon and parsley.
  • Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

JAPANESE FRIED CHICKEN THIGHS (KARAAGE)



Japanese Fried Chicken Thighs (Karaage) image

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

3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon grated ginger
2 garlic cloves, minced
3/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs
1 1/2 cups cornstarch
1 quart vegetable oil, for frying
lemon wedge, for serving

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



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

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

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