Chicken Karaage (Japanese Fried Chicken)
by wiffy on August 30, 2012
One of my favourite Japanese classic dish is chicken karaage, or Japanese-style deep fried chicken. It is a simple recipe and a great side dish to accompany any main course, whether Japanese or otherwise (such as plain aglio olio). I love to accompany it with the no-fuss zaru soba (Japanese chilled buckwheat noodles) and miso soup for a truly quick and satisfying Japanese home-cooked meal. The ingredients are cheap and you can make more for less buck at home. Serve it with a wedge of lemon and squeeze the juice over the chicken just before serving.
Like Noob Cook on Facebook
Recipe Updates via Email
Chicken Karaage Recipe 唐揚げ
- Serves: 2-4 as a side dish
- Prep: 15 mins
- Cook: 20 mins
Chicken karage aka Japanese Fried Chicken is a classic Japanese dish which is easy and cheap to cook at home.
Traditionally, potato starch (flour) is used for a crispy batter, but you may substitute with corn starch (flour), as well as a mixture of half plain flour with half potato/corn starch.
- 200 grams boneless chicken thigh cut to uniform, bite-sized pieces
- 1 tbsp light soy sauce
- 1 tbsp sake may substitute with white wine or rice wine
- 4 garlic cloves peeled and minced
- 1/2 tbsp ginger juice grate some ginger and squeeze the pulp
- 2 dashes white pepper powder
- 80 grams potato starch (flour) sifted; use more if needed
- vegetable oil for deep frying
- 1 lemon wedge
- Mix chicken pieces with marinade (soy sauce, sake, garlic, ginger & white pepper) for 30 minutes.
- Coat marinaded chicken pieces in sifted potato starch.
- Heat oil in wok or pan (180°C/356°F), test the temperature with a piece of batter (it should bubble right away gently when added to oil). Deep fry in batches, until evenly golden brown. Tip: For extra crispiness and dryness, turn up the heat during the last 30-60 seconds of deep-frying.
- Drained fried chicken on wire rack or kitchen paper towels before transferring to serving plate. Serve with a lemon wedge.
(Get the step-by-step photos and cooking notes for Chicken Karaage on page 2)
Pages: 1 2
|If you enjoy this article, please share, tks!|