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