Karaage (Japanese Fried Chicken). Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. Combine soy sauce, sake, and ginger in a large bowl.

I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version! Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! You can cook Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Karaage (Japanese Fried Chicken)

1. It's 1 lb of Chicken Thigh.
2. You need of Olive oil for frying.
3. Prepare of Marinade.
4. You need 1 tablespoon of minced garlic.
5. Prepare 1 tablespoon of minced ginger.
6. You need 1 tablespoon of sake / rice wine.
7. You need 1.5 tablespoon of soy sauce.
8. It's 1 tablespoon of sesame oil.
9. It's of Batter.
10. It's 1 of egg.
11. It's 1.5 tablespoon of all purpose flour.
12. Prepare 1.5 tablespoon of potato starch.

Learn the simple techniques and fry up some glorious chicken at home today. Chicken Karaage (Japanese Fried Chicken) With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan. With karaage chicken by your side, you'll never want to eat takeaway chicken again. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise.

Karaage (Japanese Fried Chicken) instructions

1. Cut chicken into cubes (cut a little bit bigger than what you like in the end).
2. In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook).
3. 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins..
4. If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time.
5. Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat.

Rinse the chicken, cut off any excess fat and pat dry with paper towels. Using a sharp knife, score the chicken, especially in. Add the egg and potato starch to the chicken. I love Japanese fried chicken, or karaage or tatsutaage. I always order it whenever I have lunch or dinner at Japanese restaurants or at izakaya (Japanese gastro pub).