Karaage japanese fried chicken

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Karaage (Japanese fried chicken) is easily one of the greatest types of fried chicken in the world. It’s exceptionally flavorful, juicy, ultra-crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques và fry up some glorious chicken at home today.

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Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.

I grew up eating a countless number of karaage, and mom’s version was always the best. Just like any Japanese trang chủ cook in her generation, mom never shied away from deep frying, especially when it comes to lớn a dish worthy khổng lồ make for the family. The chicken always turned out with cracker-crisp skin & the meat absolutely something you want to lớn indulge with great abandon. Thanks to mom, I’m able to mô tả the fried chicken love with you. & I promise: it’s going to be really good!

What is Karaage?

Pronounced as ‘ka-RA-AH-geh’, the word karaage refers to a Japanese cooking technique in which an ingredient is lightly coated with flour và deep-fried in oil. When you hear “karaage”, most of us assume it’s chicken karaage, but it can also be fish or vegetables.

For chicken karaage, it’s essentially bite-size pieces of chicken thigh dusted with flour and deep-fried in hot oil. With tender và juicy marinated chicken coated in a crispy shell, karaage is a staple in Japanese home-cooked meals.

You may find this delicious Japanese fried chicken being served at:

home – it can be a main dish or appetizer.diner và restaurant – karaage teishoku is a popular set meal.Izakaya & bar – served as an appetizer lớn go with a drink.supermarket, convenience store, và depachika (B1F – the gourmet food galore in the basement of a department store).bento shop – karaage bento is a popular choice

Frequently Asked Questions

What is the difference between karaage & katsu?

Katsu refers to lớn deep-fried cutlet & commonly uses chicken breast that’s been breaded with panko before frying, while karaage uses bite-size chicken thighs that are coated potato or corn starch. We serve katsu with a sweet-savory brown sauce called tonkatsu sauce. For karaage, we usually serve it with Japanese mayonnaise và a squeeze of lemon juice.

How about tatsutaage?

Tatsutaage (竜田揚げ) is another dish that is similar to karaage. The chicken is marinated in soy sauce & mirin, coated with potato starch (katakuriko), and then deep-fried till golden brown.

Wait, isn’t it almost identical khổng lồ Karaage?

As mentioned earlier, karaage originally implies that the food was simply coated with flour và then deep-fried. There was no marinating involved. However, in recent years, the Japanese use these terms interchangeably. Karaage has more variations when it comes lớn seasonings & a lot more flexibility in how it’s being prepared, while tatsutaage has a signature method to lớn go by.

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4 Key Ingredients for Karaage

1. Chicken

In Japan, karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts. However, if you really want to use breasts, that’s okay.

Here in the US, skin-on chicken thighs are always sold with bones. To lớn save time, I usually ask my friendly butcher to remove the bones for me. Why vày we need khổng lồ use skin-on? The skin keeps the karaage crispy on the outside and the meat juicy inside.

2. Marinade/Seasonings

There are so many variations of marinade/seasonings available for Karaage, và this is really up lớn you. I make mine slightly different all the time. However, the primary base should always include soy sauce, sake, & ginger.

Sake helps tenderize the meat while ginger gives zing và removes the gamey taste.

Xem thêm: By Be An Vegetarian Bistro, Vegetarian Pate / Faux Gras (Pate Chay)

Some variations for the seasonings include:

garlicsesame oilmirinoyster saucecurry powderegg yolkJapanese mayonnaise (I haven’t tried it…)

Feel không tính phí to experiment with the ingredients & see what you like!

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3. Coating

This is another flexibility you can work with by testing out different ratios:

Flour – you can decide cake flour (lighter shell) or all-purpose flour (easily available in the US)Potato starchFlour + potato starch

In this recipe, I use equal parts of all-purpose flour và potato starch. I first dredge the chicken in flour and then potato starch. The flour will trap the marinade and seasonings inside the shell, and potato starch will create a crisp texture on the outside. You can premix the flour & starch, but I actually lượt thích dredging in 2 stages for the best result!

Potato starch vs. Corn starch

In Japan, potato starch (or katakuriko 片栗粉) is most commonly used as a coating for frying foods. Here in the US, corn starch is much easier khổng lồ access in regular grocery stores, so that is a close substitute if you have trouble finding potato starch.

As a comparison, I found that karaage made with potato starch yields a crispier skin và texture. If you compare these two starches by rubbing them between your fingertips, you will notice the difference.

Potato starch is available on Amazon and larger grocery stores. I think it’s worth looking for it lớn make delicious Karaage.

Are potato starch and potato flour the same?

No, they are not the same. Potato starchis made from the dried starch component of peeled potatoes whilepotato flour is made from whole (raw or cooked) potatoes beingdried then ground into flour.

4. Deep-Frying Oil

My recommendation for deep frying oil includes:

Canola oil (キャノーラ油)Safflower oil (べに花油)Rice bran oil (米油)
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4 Helpful Tips to Remember

Cut the chicken into same kích thước pieces – It’s very important that each chicken is similar in sizes so you can cook evenly.Don’t marinate too long! – 30 minutes is ideal for the chicken khổng lồ soak in the flavors.Lightly coat the chicken. – Remove the excess flour. It will make the oil cloudy and doesn’t give a good texture khổng lồ the chicken.Double fry! – Fry at a lower temperature first, let it cook with remaining heat, & lastly make it crisp at the higher temperature.

Because they are bite-size, Karaage is utterly doable at home. It may require some extra oil, but you know you would be dishing out some glorious fried chicken at home!

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