Juicy Karaage (Japanese Fried Chicken). 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! Learn the simple techniques and fry up some glorious chicken at home today. Juicy Karaage (Japanese Fried Chicken)

You can have Juicy Karaage (Japanese Fried Chicken) using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Juicy Karaage (Japanese Fried Chicken)
  1. It’s 1 of Chicken thigh meat.
  2. Prepare 1 tbsp of ●Sake.
  3. Prepare 1 1/2 tbsp of ● Soy sauce.
  4. You need 1/2 tbsp of ● Sesame oil.
  5. It’s 1 tsp of ● Honey.
  6. It’s 1 piece of ●Ginger (grated).
  7. You need 1 clove of ● Garlic (grated).
  8. Prepare 1 pinch of ● Pepper.
  9. You need 1/2 of Egg.
  10. You need 2 tbsp of Katakuriko.

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. 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.

Juicy Karaage (Japanese Fried Chicken) step by step

  1. Cut the chicken into large bite-sized pieces, and soak in plenty of water for 10 minutes..

  2. Wipe the surface moisture off the chicken pieces with paper towels and put the chicken in a plastic freezer bag. Add the ingredients marked with ● - sake, soy sauce, sesame oil, honey, grated ginger, grated garlic and pepper - to the bag. Massage the chicken well to let the flavors soak in, close up the bag and let it marinate for 2 hours in the refrigerator..

  3. After marinating, if there is any excess liquid left in the bag, discard it. Add the beaten half egg and massage the chicken again. When the egg has been evenly distributed, add the katakuriko and massage again..

  4. Fry the chicken at 170℃ for 15 seconds. Lower the heat quickly to 150℃, and fry until the pieces are a light brown in color. Take the chicken out of the oil and let it rest for 3 minutes..

  5. Raise the temperature of the oil to 180℃, and fry the chicken rapidly until it's golden brown. It will have a crispy-crunchy finish!.

Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside - a little. Chicken Karaage is one of the all-time popular dishes for bento and outdoor recreation. The crispy outside and juicy inside make the karaage so delicious! Cooking at a low temperature first will help cook the inside and then deep-frying at a high temperature will help remove the excess oil easily. Karaage Fried Chicken. featured in Japanese Lunch.