Karaage (Japanese Fried Chicken). Combine soy sauce, sake, and ginger in a large bowl. With karaage chicken by your side, you'll never want to eat takeaway chicken again. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise.

Kaarage aka Japanese Fried Chicken is one of the under-celebrated dishes of Japanese cuisine overseas - it's a popular dish in izakayas (pubs) and small casual restaurants across Japan but it's over-shadowed by dishes such as ramen, sushi, tempura, teriyaki and tonkatsu when it comes to Japanese food available in the UK. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. You can have Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Karaage (Japanese Fried Chicken)

You need 1 lb of Chicken Thigh.
You need of Olive oil for frying.
You need of Marinade.
It's 1 tablespoon of minced garlic.
Prepare 1 tablespoon of minced ginger.
Prepare 1 tablespoon of sake / rice wine.
Prepare 1.5 tablespoon of soy sauce.
You need 1 tablespoon of sesame oil.
You need of Batter.
You need 1 of egg.
You need 1.5 tablespoon of all purpose flour.
It's 1.5 tablespoon of potato starch.

Chicken Karaage (Japanese Fried Chicken) With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan. Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!

Karaage (Japanese Fried Chicken) step by step

Cut chicken into cubes (cut a little bit bigger than what you like in the end).
In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook).
1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins..
If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time.
Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat.

Rinse the chicken, cut off any excess fat and pat dry with paper towels. Using a sharp knife, score the chicken, especially in. Add the egg and potato starch to the chicken. And this Japanese fried chicken is absolutely no exception! Chicken Karaage - Japanese Fried Chicken.