Hi, Yuto (@sudachi.recipe) again.
This is a very special recipe for me.
My first ever dream when I was kid was to open a karaage specialty food stand.
At that time (More than 20 years ago), it sounded very strange dream to have, but here now in 21st century, karaage specialty food stands have become the biggest ever in Japan.
Maybe I should have pursued the dream really but you know, I was like 5 at the time (You can call me genius :p)
Yet, karaage is still my favourite dish and I could carry on eating it everyday, literally.
What is Karaage?
So what is karaage?
Karaage（から揚げ）basically means frying without a batter (unlike tempura) so it’s technically a cooking technique rather than a dish term. Despite that it often refers to Japanese fried chicken.
Different Flavours of Karaage
The most common flavours are:
- Salt base
- Soy sauce base
But these days, there are many other flavour twists. You can find things like:
- Spicy chilli
Today, I’m going to tell you the most basic way to make authentic karaage, if you like fried chicken in general, it’s definitely worth a try!
Frequently Asked Questions
What does Karaage mean?
Japanese Karaage Association defines Karaage（から揚げ or 空揚げ） as “Dishes that are lightly sprinkled with flour or starch on the ingredients and fried in oil.
They also state that “In general, many people imagine Karaage as deep-fried chicken, but it is by no means limited. Other type of meat, Fish, Vegetables can also be called Karaage.
How do you pronounce Karaage?
Here’s the example.
What is the difference between Katsu and Karaage?
There are a few differences between Katsu and Karaage, but the biggest difference would be meat is coated with flour, egg and panko for Katsu but at least panko is definitely not used for Karaage.
Does Karaage have bones?
Boneless chicken thigh is mostly used but some people might use drumsticks or wings, so in that case yes.Print
How to make Authentic and Crispy Japanese Karaage Fried Chicken
- 300g Chicken thigh (preferably with skin)
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Black pepper
- 1 tbsp Garlic paste
- 1 tsp Ginger paste
- 1 Small egg
- 1 tbsp Flour
- 5 tbsp Corn starch
- Oil for frying the chicken
- Cut the chicken thigh into bite size pieces.
- In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for at least 30 mins in the refrigerator.
- Beat 1 an egg in a bowl and add the marinated chicken pieces, mix with your hand and rub the egg onto the surface of the chicken.
- Add flour to the bowl and mix again with your hand.
- Put the corn starch onto a plate and use to coat each piece of chicken.
- Heat the cooking oil to 180°C (360°F) and deep fry the chicken pieces for about 6 minutes.
- Lay the chicken out on a rack or absorbent kitchen towels to take out the excess oil.
- Serve and enjoy!
- Karaage is usually served with shredded cabbage and rice.
- When frying, you can usually tell it’s ready because the crackling noise of frying begins to die down.
- This recipe is delicious with dipping sauces or a squeeze of lemon, experiment!
- Chicken thigh is the best for this recipe as it stays juicy and crispy, but you can also use breast or wings, any part you like really!
- Method: Deep frying
- Cuisine: Japanese
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