Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, karaage (japanese fried chicken). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage. The marinade is just a mixture of soy sauce, sake, mirin and freshly grated ginger. The ginger eliminates the chicken smell from the karaage and gives a great refreshing flavour.
Karaage (Japanese Fried Chicken) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Karaage (Japanese Fried Chicken) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook karaage (japanese fried chicken) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Karaage (Japanese Fried Chicken):
- Get 1 lb Chicken Thigh
- Get Olive oil for frying
- Take Marinade
- Get 1 tablespoon minced garlic
- Make ready 1 tablespoon minced ginger
- Prepare 1 tablespoon sake / rice wine
- Get 1.5 tablespoon soy sauce
- Make ready 1 tablespoon sesame oil
- Take Batter
- Make ready 1 egg
- Make ready 1.5 tablespoon all purpose flour
- Prepare 1.5 tablespoon 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. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Add the egg and potato starch to the chicken. 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.
Instructions to make Karaage (Japanese Fried Chicken):
- 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
Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. I love Japanese fried chicken, or karaage or tatsutaage. I always order it whenever I have lunch or dinner at Japanese restaurants or at izakaya (Japanese gastro pub). Japanese fried chicken is marinated with ginger juice, soy sauce, sake (Japanese rice wine) and mirin (Japanese sweet rice wine). 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.
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