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How to Make Japanese Fried Chicken (aka Karaage Chicken)

    How to Make Japanese Fried Chicken (aka Karaage Chicken)

    Today in this recipe, I’ll show you How to Make Japanese Fried Chicken (aka Karaage Chicken) or you can say that you will know the great recipe How to Make Japanese Fried Chicken (aka Karaage Chicken), today. So, without wasting time let’s start:

    Finger-lickin’ delicious fried chicken is the most satisfying aspect of the dish, and this Asian take on a traditional Southern meal is no different. Because sake, soy sauce, and mirin—three staple Japanese ingredients you should always have in your kitchen—are utilized in the marinade, Japanese fried chicken has a little sweet yet incredibly flavorful flavor. with addition, for an extra-crisp crunch, the chicken is coated with cornstarch before being double-fried.

    What Is Karaage?

    Chicken karaage, which is the name of the cooking method in which chicken, beef, or fish is coated and then deep-fried in oil, is another term for Japanese fried chicken. In contrast to regular fried chicken, karaage is made with cornstarch. A two-step deep-frying technique is frequently used to quickly crisp and brown the exterior of karaage without overcooking the meat within.

    Though there are a few distinctions, this may remind you of chicken katsu: Instead than using cornstarch to coat the chicken, katsu uses panko bread crumbs and usually uses boneless, skinless chicken breasts rather than skin-on thighs.

    Ingredients For Japanese Fried Chicken (aka Karaage Chicken)

    • Bone-in, 1-1/2-pound chicken thighs
    • One tablespoon of sake
    • One spoonful of soy sauce
    • Two tsp mirin, or sweet rice wine
    • One tsp finely chopped, fresh ginger root
    • One-third cup cornflour
    • Deep-fat frying oil
    • Optional: Kewpie mayonnaise

    Directions For Japanese Fried Chicken (aka Karaage Chicken)

    Debone and prepare chicken

    Take out the chicken’s bones but do not remove the skin. Partition the chicken into 1-1/2-inch halves. Mix the sake, soy sauce, mirin, and ginger in a small plate. Turn chicken over to coat. After covering, chill for half an hour. Remove the chicken from the marinade and drain.

    Fry the thighs

    Heat 2 inches of oil to 325°F in an electric skillet or deep fryer. Put cornstarch into a plate that is shallow. A few pieces of chicken at a time should be added. Toss to coat; shake off excess. Fry chicken in small batches for approximately one and a half minutes, or until golden brown. blot with paper towels. Discover the recipe for the greatest fried chicken thighs.

    Fry them once more

    Raise the oil’s temperature to 350°. To get rid of any fried particles in the oil, use a metal strainer with fine mesh. Repeatedly fry the chicken thighs for one minute, or until they are dark golden brown, a few pieces at a time. blot with paper towels. Serve with mayonnaise, if preferred.

    Conclusion(Japanese Fried Chicken (aka Karaage Chicken)

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