Karaage. Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. Karaage (唐揚げ 空揚げ or から揚げ, ) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil.
Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp.
Chicken is the most common protein, but it's also made with seafood, such as blowfish.
These days, Karaage is almost always seasoned, but this wasn't always the case.
You can have Karaage using 9 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Karaage
- It's 300 grams of Chicken breast.
- Prepare 2 tablespoon of Soy sauce.
- You need 2 tablespoon of Sake.
- You need 1/2 teaspoon of Ginger.
- Prepare 1/2 teaspoon of Garlic.
- It's 1 tablespoon of Vegetable oil.
- Prepare of additional oil for deep frying.
- You need 3 tablespoons of Wheat flour.
- You need 3 tablespoons of Starch(potato, corn, etc.).
Tatsutaage (竜田揚げ) Karaage is Japanese style fried chicken (two words: kara age). It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.
Karaage instructions
- 1. Cut chicken breast into large bite size pieces..
- 2. Put the chicken pieces in a bowl and cover them with soy, sake, oil, ginger and garlic. Mix well..
- 3. Let the chicken rest for 15-20 minutes..
- 4. In a frying pan, get some oil ready for deep frying. If you don’t mind turning the chickens around, no need to use excessive amount of oil..
- 5. On a plate, mix the flour and starch together..
- 6. Coat marinated chicken with flour and starch mixture..
- 7. Fry those chicken bits in medium high heat, 160-170 degrees Celsius, until they lightly brown(3 minutes or so)..
- 8. Get them out of the pan and let them rest for 3 minutes..
- 9. Turn the heat higher and cook them AGAIN for a minute or two in high heat(190 degrees Celsius)..
It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. Combine soy sauce, sake, and ginger in a large bowl. The word "karaage" (唐揚げ) is a generic word for deep fried food coated with or without flour. It does not have to be chicken. So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏).
