Best 9 Japaneseorientalasian Crispy Fried Chicken Recipes
**Crispy Fried Chicken: A Culinary Journey Through Japanese, Oriental, and Asian Flavors**
Prepare to embark on a tantalizing culinary adventure as we delve into the world of crispy fried chicken, a dish that has captivated taste buds across Japan, the Orient, and Asia. From the delicate crunch of Japanese karaage to the aromatic allure of Chinese sweet and sour chicken, this article presents a symphony of recipes that showcase the diverse flavors and techniques that make this dish so irresistible. Whether you prefer the savory embrace of Korean yangnyeom chicken or the fiery kick of Thai fried chicken, this comprehensive guide has something for every palate. So, gather your ingredients, fire up your stove, and let's embark on a crispy, flavorful journey through the culinary landscapes of Japan, the Orient, and Asia.
**Recipes:**
1. **Japanese Karaage:** Discover the art of Japanese fried chicken, where succulent chicken pieces are coated in a flavorful marinade, then dredged in flour and fried until golden brown. The result is a crispy exterior that yields to a tender, juicy interior, perfect for dipping in a variety of sauces.
2. **Chinese Sweet and Sour Chicken:** Experience the harmonious blend of sweet and sour flavors in this classic Chinese dish. Chicken pieces are coated in a delicate batter and fried until crispy, then tossed in a vibrant sauce made from sugar, vinegar, ketchup, and pineapple chunks. The result is a dish that is both tangy and satisfying.
3. **Korean Yangnyeom Chicken:** Get ready for a flavor explosion with Korean yangnyeom chicken. Chicken pieces are marinated in a spicy sauce made from gochujang (Korean chili paste), soy sauce, garlic, and ginger, then fried until crispy. The chicken is then coated in a sticky glaze made from the same sauce, resulting in a dish that is both savory and addictive.
4. **Thai Fried Chicken:** Embark on a journey to Thailand with this fiery fried chicken dish. Chicken pieces are marinated in a mixture of lemongrass, galangal, garlic, and cilantro, then coated in a crispy batter and fried until golden brown. The chicken is then served with a spicy dipping sauce made from chili peppers, garlic, and fish sauce, creating a dish that is sure to ignite your taste buds.
JAPANESE CRISPY FRIED CHICKEN - KARA-AGE
This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.
Provided by Ume Murasaki
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
- Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
- In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
- Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).
Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
KARAAGE (JAPANESE FRIED CHICKEN)
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan's "mama," who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. 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. Don't feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Categories poultry, appetizer, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams
TOO EASY ORIENTAL CHICKEN
Good served over Rice or your favorite Oriental Side dishes. This is really simple and quick to make.
Provided by David04
Categories Chicken Thigh & Leg
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Marinate chicken thighs in the dark soy sauce for at least 1 hour.
- Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
- Add in the chicken and saute until golden brown.
- Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
- Stir well.
- Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
- Serve and enjoy.
Nutrition Facts : Calories 169, Fat 4.6, SaturatedFat 1.2, Cholesterol 94.4, Sodium 958, Carbohydrate 4.8, Fiber 0.5, Sugar 0.6, Protein 24.3
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
JAVANESE FRIED CHICKEN
This is a traditional Indonesian recipe for fried chicken, but I have made it a bit healthier - it still tastes good but I have substituted the frying for grilling and steaming the chicken first instead of simmering in coconut milk. I use drumsticks but you could use chicken thighs (with bone) or traditionally a whole chicken disected into small pieces. You do need to leave the skin on the chicken or it won't crisp up when grilled. If you can find fresh tumeric root use about 1 cm piece, it has a more intense flavour
Provided by Coasty
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the spices, tamarind, salt and garlic cloves. Add enough water to make a moist paste.
- Add the chicken to the paste and massage into the chicken flesh. You make want to wear gloves as the tumeric can stain your skin.
- Marinade for a couple of hours in the fridge.
- Pour the coconut milk over chicken and place in a dish in a single layer.
- Place in a steamer and steam for 20 minutes.
- Remove and grill turning to brown evenly.
Nutrition Facts : Calories 264.4, Fat 13.6, SaturatedFat 3.6, Cholesterol 118.3, Sodium 1289.4, Carbohydrate 5.9, Fiber 1.8, Sugar 2.2, Protein 29.1
JAPANESE/ORIENTAL/ASIAN CRISPY FRIED CHICKEN
This is perfect! Cooks fast, crispy outside and tender inside, so flavourful and easy. Taken from a Japanese recipes website.
Provided by Cinnamonised
Categories Chicken
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Chop chicken into bite size pieces; put in a sealable bag.
- Mince ginger and garlic, put them inside the bag along with the soy sauce, oyster sauce, sake and sesame oil.
- Leave for 15 minutes for the flavours to get absorbed.
- Add the cornstarch to the bag, shake and mix well.
- Fry in heated oil, medium heat. when browned, turn over. at the very end, increase heat to high to get them as crispy as possible.
- Drain excess oil on kitchen paper, enjoy!
- Uou could add sliced scallions to this too.
Nutrition Facts : Calories 425.9, Fat 23.8, SaturatedFat 6.5, Cholesterol 118.4, Sodium 858.4, Carbohydrate 24.1, Fiber 0.3, Sugar 0.2, Protein 25.6
Tips:
- To achieve the crispiest chicken, double-coat it in the flour mixture and make sure the oil is hot enough before frying.
- Use a meat thermometer to ensure the chicken is cooked through to 165°F (74°C) internal temperature.
- For a healthier version, bake the chicken instead of frying it. Preheat the oven to 400°F (200°C) and bake the chicken for 20-25 minutes, or until cooked through.
- Serve the chicken with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or honey mustard.
Conclusion:
This Japanese-style crispy fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it as an appetizer, main course, or party food, this chicken is sure to be a hit. With its crispy exterior and tender, juicy interior, this chicken is a dish that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
