The 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! Perfect Japanese fried chicken is incredibly easy to make, and the secret is as simple as frying it three times.
You can have The Chicken Karaage using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of The Chicken Karaage
- You need 700 grams of Chicken thighs.
- You need 2 tbsp of ●White wine.
- Prepare 1 tbsp of ●Soup stock granules.
- It’s 1 tbsp of ●Oyster sauce.
- You need 1 tsp of ●Sugar.
- You need 1 dash of ●Salt.
- Prepare 1 of thumbnail sized piece / clove each ●Ginger, garlic (grated).
- It’s 1 of Egg white.
- You need 1 tbsp of Sesame oil.
- Prepare 7 tbsp of plus Katakuriko.
It has a universal flavor which is not too exotic, yet is very different from fried. When making Karaage from scratch, the chicken is marinated in a sweet soy sauce and then dredged with potato starch. Potato starch is extremely light and can hold its crispness for quite some time. All Reviews for Chicken Karaage (Japanese Fried Chicken).
The Chicken Karaage step by step
Cut the chicken thighs into bite sized pieces. If you want to cut down on calories, remove excess fat and the skin. But it tastes better if you leave them on!.
Add the ● seasoning ingredients to the chicken, and leave to marinate at room temperature for about 30 minutes. During the summer, marinate in the refrigerator for an hour, then let it come back to room temperature before proceeding..
If you use 2 teaspoons of soy sauce instead of the salt, it'll be Japanese-flavored. I debated with myself whether or not to add soy sauce to the ingredients list. It's that tasty..
When the chicken reaches room temperature, add an egg white and mix well. Add sesame oil and katakuriko and mix lightly..
The key to a crispy finish is to fry the chicken twice! First fry the chicken (in batches) in 340F/170C oil until the surface is crispy..
If the coating becomes soggy, add a little more katakuriko and fry again!.
Raise the oil temperature to 375F/190C, then fry the chicken again for about a minute. Fry 4 pieces at a time, because if you crowd the pan, the chicken won't be crispy!.
Now you have chicken karaage that's crispy on the outside and extra-juicy on the inside!.
It's not exactly like real Japanese Karaage because it uses cornstarch but it definitely still comes out really yummy. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well. The chicken is marinated with soy sauce, sake, ginger and mirin to give a touch of sweetness. • Karaage is Japanese style fried chicken (two words: kara age). Because of the oil, it may not be the healthiest Japanese food but it's certainly a very popular one in Japan. Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang).
