Prepare to tantalize your taste buds with Karaage, a delectable Japanese fried chicken dish that embodies the perfect balance of crispy and juicy. This culinary gem, hailing from the vibrant streets of Japan, has captured the hearts of food enthusiasts worldwide. Its irresistible crunch, succulent meat, and unique flavor profile make it a culinary sensation not to be missed.
In this comprehensive guide, we present a collection of authentic Karaage recipes, each offering a distinct twist on this beloved dish. From the classic Karaage with its quintessential soy sauce and garlic marinade, to the tantalizing Honey Mayoster Karaage with its irresistible honey-mayonnaise sauce, these recipes cater to a wide range of preferences.
Whether you're a seasoned chef or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of creating this Japanese delicacy. Discover the secrets to achieving that perfect golden-brown crust, while maintaining the chicken's succulent tenderness.
Get ready to embark on a culinary journey to Japan, as we unveil the art of making Karaage. With our diverse selection of recipes, you'll find the perfect Karaage to suit your taste buds.
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
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
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 Japanese Recipes
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
Tips:
1. Use a light touch: When coating the chicken with flour, cornstarch, and potato starch, be gentle to avoid over-compacting the breading. This will help the chicken stay crispy and juicy. 2. Double-fry the chicken: Frying the chicken twice helps to ensure that it is cooked through and crispy on the outside while remaining tender and moist on the inside. 3. Use neutral-flavored oil: When frying the chicken, use a neutral-flavored oil with a high smoke point, such as canola oil or vegetable oil. This will help prevent the oil from overpowering the flavor of the chicken. 4. Make the honey-mayoster sauce ahead of time: The honey-mayoster sauce can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for a quick and easy meal. 5. Serve with your favorite sides: Karaage can be served with a variety of sides, such as rice, mashed potatoes, or vegetables. It is also a popular appetizer or snack.Conclusion:
Karaage is a delicious and versatile Japanese fried chicken dish that is perfect for any occasion. With its crispy exterior and tender, juicy interior, karaage is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy chicken, give karaage a try!
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