Easiest Way to Make Appetizing Chicken Karaage

Chicken Karaage. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan.

Karaage Fried Chicken. featured in Japanese Lunch. I love karaage, and make it often. There are just a couple of tips I'd add to make it even better!! You can cook Chicken Karaage using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken Karaage

1. Prepare 700 g of chicken thigh fillet.
2. It's 3 cm of ginger (grated)*.
3. You need 2 tbsp of soy sauce*.
4. It's 1 tbsp of sake (or white wine)*.
5. Prepare 1 of egg.
6. You need 2-2.5 tbsp of potato powder.
7. Prepare 2-2.5 of strong flour.
8. You need of flying oil.
9. It's of lemon.

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese. Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. The first time I tried Chicken Karaage at a Japanese restaurant it was truly love at first bite! Karaage (唐揚げ or 空揚げ or から揚げ, [kaɾaaɡe]) meaning "Tang (Chinese) Fry" is a Japanese cooking technique in which various foods—most often.

Chicken Karaage step by step

1. Cut the chicken fillets in 3-4 pieces, dip in the bowl of mixture*(ginger, soy sauce and sake) and mix well. Leave for 30 minutes..
2. Remove excess liquid from 1. and add in lightly beaten egg. Massage in the egg with hand and mix it evenly with the chicken.
3. Sprinkle in the mixture of potato flour and strong flour. Mix in to the chicken well..
4. Heat the flying oil in a wok or a deep pan to 160-170℃ (mid-low heat), put half to 1/3 of the chicken in, piece by piece, gently stir and fly for 4-5 minutes. Raise to high heat and fly for 20-30 seconds for a crispy finish. Repeat the procedure for rest of the chicken..
5. Place on a serving plate with slices of lemon.

Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang). What strikes me about the Japanese relationship with fried chicken is the frequency of consumption—more often than. Karaage is hands down my favorite dish ever, and after trying dozens of different methods, this is the best Karaage recipe. Potato chip crisp on the outside, and ultra-juicy on the inside, Chicken Karaage. Karaage is traditionally made with chicken thigh meat because the dark meat stays juicy even after the chicken is fried twice.