Very Juicy 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 With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals. Chicken Karaage is one of the all-time popular dishes for bento and outdoor recreation. Very Juicy Chicken Karaage

You can cook Very Juicy Chicken Karaage using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Very Juicy Chicken Karaage
  1. Prepare 450 grams of Chicken thighs.
  2. You need 3 tbsp of ＊ Soy sauce.
  3. It’s 1 tbsp of ＊ Mayonnaise.
  4. Prepare 1 tbsp of ＊ Sake.
  5. You need 1/2 tbsp of ＊ Sesame oil.
  6. You need 2 1/2 tsp of ＊ Grated ginger.
  7. You need 2 1/2 tsp of ＊ Grated garlic.
  8. Prepare 200 ml of ☆ Flour.
  9. You need 1 of ☆ Egg.
  10. Prepare 4 tbsp of ☆ Water.
  11. It’s 1 of ☆ Salt.
  12. Prepare 1 of ☆ Black pepper.
  13. It’s 1 of ☆ All Spice (optional).
  14. You need 1 of Frying oil.

Sharing my Super Crispy Japanese Fried Chicken or Chicken Karaage. A juicy marinated chicken coated in an ultra-crisp shell deep fried to perfection. Karaage or chicken karaage is a Japanese fried chicken dish. This homemade karaage recipe is easy, delicious with simple ingredients.

Very Juicy Chicken Karaage instructions

  1. Cut the chicken thigh into bite-sized pieces..

  2. Combine the ＊ ingredients and add to Step 1. Quickly massage the mixture into the meat, and if possible, let it marinate for a while. I let it marinate for about 3 hours..

  3. Combine the ☆ ingredients..

  4. Add just the chicken (leave the marinade) from Step 2 into the mixture from Step 3 and stir..

  5. Heat some oil over medium heat. Add the Step 4 meat coated in the mixture to the frying pan with your hand. Deep-fry for 1-2 minutes and remove it. Let it rest on a paper towel. Let the residual heat cook the meat through..

  6. After some time, raise the oil temperature to high, and use long cooking chopsticks to add the meat and stir it around while deep-frying, until a nicely browned color. Then it's done..

  7. The outside is crisp and the center is juicy..

  8. After Step 4, if you mix flour and katakuriko at a ratio of 1:1 and coat the chicken, it will turn out even crispier and crunchier..

  9. For those of you who like karaage crisp and crunchy, if you have the time you should definitely try this method..

The end results are juicy and crispy chicken that tastes just like Japanese restaurants! Karaage is a very popular item at Japanese restaurants here in the US. Unlike other types of fried chicken, karaage never leaves me feeling greasy and slightly gross afterwards. Perhaps it's the ginger in the marinade, or the crispy-light surface, or the liberal squeeze of lemon added before eating. In any case, chicken araage is juicy and so crispy when hot, and still.