Best 2 Japanese Style Fried Chicken Recipes

Indulge in the delectable flavors of Japanese-style fried chicken, a culinary masterpiece that tantalizes the taste buds with its crispy coating and tender, succulent meat. Embark on a delightful journey into the world of karaage, a classic Japanese dish featuring bite-sized chicken pieces coated in a savory blend of soy sauce, sake, and ginger, then fried to perfection. Discover the secrets behind the irresistibly crunchy exterior and juicy interior that make karaage a beloved dish in Japan and beyond. From the traditional karaage to variations like tebasaki (chicken wings) and nanban karaage (chicken marinated in a sweet and sour sauce), this article offers a comprehensive guide to preparing this iconic dish at home. With step-by-step instructions and tips for achieving the perfect balance of flavors and textures, you'll be able to recreate this restaurant-quality dish in your own kitchen.

Let's cook with our recipes!

JAPANESE-STYLE DEEP FRIED CHICKEN

Japanese-Style Deep Fried Chicken image

If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.

Provided by AMY

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon white sugar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger root
1 tablespoon sesame oil
1 tablespoon soy sauce
⅛ teaspoon chicken bouillon granules
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons potato starch
1 tablespoon rice flour
oil for frying

Steps:

In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 4.8 g, Cholesterol 98.4 mg, Fat 16.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 327 mg, Sugar 0.4 g

JAPANESE-STYLE FRIED CHICKEN

Japanese-Style Fried Chicken image

Fried chicken gets a burst of Asian-inspired flavor in this easy-to-make recipe from TV chef Sarah Mastracco.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

8 cups canola oil
2 (3-ounce) package Kikkoman Kara-Age soy-ginger seasoned coating mix
2/3 cup sparkling water
1 1/2 pounds boneless, skinless chicken breasts, cut diagonally into 3/4-inch-thick pieces
2 Fresno or jalapeno chiles, sliced crosswise into 1/2-inch-thick pieces
Asian Slaw
Frozen Chinese buns, steamed or other soft roll, for serving
Lime wedges, for serving
Fresh sprigs cilantro, for serving

Steps:

Heat oil in a deep heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer.
In a medium bowl, whisk together coating mix with water until a medium-thick batter forms. Working in batches, dredge chicken in batter to completely coat and add to hot oil. Cook, turning occasionally, until chicken is cooked through, 4 to 6 minutes. Meanwhile, dredge chiles in batter and add to hot oil; cook until crisp, about 1 minute.
Transfer chicken and chiles to a paper towel-lined plate to drain. Serve with slaw and steamed buns. Garnish with lime and cilantro, as desired.

Tips:

Use a light touch when breading the chicken. Over-handling will make the coating tough.
Do not overcrowd the chicken in the frying pan. This will cause the chicken to steam instead of fry.
Fry the chicken in small batches. This will help to ensure that all of the chicken is cooked evenly.
Use a meat thermometer to make sure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken.

Conclusion:

Japanese-style fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy on the inside, and the coating is crispy and flavorful. With its unique blend of flavors and textures, Japanese-style fried chicken is sure to be a hit with your family and friends.