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.

To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home I love fried chicken of all kinds, but of all the fried chicken in the world, Karaage is my absolute favorite. Its exquisite balance of taste, texture, and aroma is unbeatable, and like pizza. You can cook Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Karaage (Japanese Fried Chicken)

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

Karaage Fried Chicken. featured in Japanese Lunch. 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. This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce.

Karaage (Japanese Fried Chicken) instructions

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.

Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics. 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 Some people might be thinking that 'karaage' is Japanese fried chicken. The word "karaage" (唐揚げ) is a generic word for.