Best 6 Chicken Karaage Recipes
**Chicken Karaage: A Crispy Japanese Delight**
Craving a tantalizing culinary adventure? Look no further than Chicken Karaage, a Japanese delicacy that promises an explosion of flavors in every bite. This delectable dish features succulent chicken morsels coated in a crispy, golden-brown batter, resulting in a perfect balance of textures. Succumb to the irresistible crunch as you sink your teeth into the tender, juicy chicken, enveloped in a symphony of savory and aromatic seasonings.
Our comprehensive guide presents three enticing Chicken Karaage recipes, each offering a unique twist on this beloved dish. Whether you prefer the classic simplicity of Traditional Chicken Karaage, the umami-rich goodness of Teriyaki Chicken Karaage, or the spicy kick of Chili Garlic Chicken Karaage, we have something to satisfy every palate.
Embark on a culinary journey to discover the secrets of this Japanese gem. Our recipes provide step-by-step instructions, ensuring success even for novice cooks. Gather your ingredients, prepare your taste buds, and let's embark on a delightful culinary adventure with Chicken Karaage.
KARAAGE FRIED CHICKEN RECIPE BY TASTY
Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil
Provided by Rie McClenny
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
- Add the egg and potato starch to the chicken. Mix well.
- Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
KARAAGE (JAPANESE FRIED CHICKEN) WITH HONEY MAYOSTER SAUCE
Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge.
Provided by schen1
Categories World Cuisine Recipes Asian Japanese
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Add chicken; turn to coat. Marinate in the refrigerator, 8 hours to overnight.
- Whisk egg in a bowl until smooth.
- Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil.
- Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 46.1 g, Cholesterol 127.6 mg, Fat 47.5 g, Fiber 0.4 g, Protein 21.8 g, SaturatedFat 8.7 g, Sodium 1045.1 mg, Sugar 17 g
CHICKEN KARAAGE DON RECIPE - (4/5)
Provided by cookism
Number Of Ingredients 24
Steps:
- 1. In a bowl, mix chicken with shoyu, ginger juice, sake, sesame oil, sugar, grated garlic and white pepper. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for half an hour. 2. Add plain flour, potato starch and egg into the bowl of marinated chicken and mix well. In a deep frying pan, heat vegetable oil to 160C. Add in chicken pieces and fry till lightly browned. Transfer chicken onto a cooling rack and further heat the vegetable oil to 180C. Double-fry chicken for another couple of minutes till it is cooked, crispy and golden brown. 3. To make onion omelette, add dashi stock, sake, mirin, sugar, shoyu and onion slices in a frying pan over medium heat. Cover the pan with a lid and cook for 1 to 2 minutes until the onions are soft. Lightly beat the eggs and pour half the amount into the pan, distributing it evenly over the surface. Cover the pan and cook for another minute until the egg is slightly firm, then add in the rest of the egg. Turn the heat off and cover the pan for 30 seconds. Divide and top onto two bowls of cooked rice. 4. Add chicken karaage, drizzle a little kewpie mayonnaise, garnish with nori and serve.
TEBASAKI KARAAGE (FRIED CHICKEN WINGS)
Tebasaki is chicken wings in Japanese. Tebasaki Karaage is a very popular appetizer at restaurants and bars, just like Karaage. Crispy and juicy Tebasaki is best eaten when it is freshly made. From japanesecooking101.com.
Provided by Vicki Butts (lazyme)
Categories Poultry Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Cut chicken wings into 2 parts, wings and drumettes.
- 2. Mix soy sauce, sake, mirin, salt, garlic and ginger in a large bowl. Add chicken and marinate for 1 hour.
- 3. In a different bowl, mix flour, cornstarch, salt and pepper.
- 4. Coat marinated chicken pieces with flour mixture.
- 5. Heat oil at medium high heat (350F).
- 6. Deep fry for 5-8 minutes depending on the size of meat.
CHICKEN KARAAGE
There are many versions of this classic Japanese dish. It's really delicious and served at many Japanese restaurants, usually served over white rice. If you can find it at an Asian market, it's better to use Chinese soup powder in place of the chicken bouillon powder as it has a distinct Asian flair to it. But it's not always...
Provided by Vickie Parks
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix the soy sauce, sake, ginger, garlic, bouillon, and green onion in a small bowl. Add chicken pieces, and marinate in refrigerator for about 30 minutes.
- 2. Remove chicken from the marinade (discarding marinade). Add chicken and katakuriko/cornstarch to a bowl, and mix well (until all chicken pieces are evenly coated).
- 3. Heat oil to 375°F (190°C), and fry chicken until cooked through, about 5 minutes. You might have to do this in batches, as you don't want to fry too many pieces at once as it will not get crispy enough.
- 4. Transfer chicken to paper towel-lined plate to absorb oil. Repeat until all chicken is fried.
Tips:
- Use fresh, boneless, skinless chicken thighs. Thighs are more flavorful and juicy than breasts, and the skinless, boneless variety makes the preparation process much easier.
- Cut the chicken into 1-inch pieces. This will help ensure that the chicken cooks evenly.
- Marinate the chicken in a mixture of soy sauce, mirin, sake, and ginger for at least 30 minutes. This will help to tenderize the chicken and infuse it with flavor.
- Coat the chicken in potato starch before frying. This will help to create a crispy coating on the outside of the chicken.
- Fry the chicken in hot oil until golden brown and cooked through. The chicken should reach an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken hot with your favorite dipping sauce. Some popular options include soy sauce, ponzu sauce, or mayonnaise.
Conclusion:
Chicken karaage is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be customized to your own taste preferences. Whether you like your chicken karaage spicy, sweet, or savory, there is a recipe out there that is sure to please you. So next time you are looking for a tasty and satisfying meal, give chicken karaage a try.
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