https://www.food.com/recipe/japanese-crispy-fried-chicken-kara-age-494787 , You’re welcome! I’m in the process of setting up a food blog, and I like the way you have things on your site. Thank you, I updated my recipe. Thank you for this, Nami! The step by step instructions are so helpful. Made this tonight and i must say this was better than karage served at most places i have tried. Since I’m in Japan, I picked one up. Meanwhile, prepare potato starch and all-purpose flour in a separate pile. I need to retake tonjiru and sukiyaki pictures soon as they are not so appealing…but thanks for trusting the recipes and give them a try! Would it work if I substituted chunks of tofu instead? If so, do you have any suggestions how to go about making it? 112 easy and delicious homemade recipes. Packing Size : 1 kg X 10 nylon bags / ctn Carton Box Dimension(mm) : 420 X 220 X 200 Quantity per pallet : 96 cartons Loading Capacity : However, I’ve recently had to give up gluten for health reasons (autoimmune disease), so I’m asking/begging to please please please give me a gluten free version, just like your gluten free tempura! Increase the temperature. Great job! What a great dinner! I made this dish for my family on my own. Cut a chicken thigh into 3-4 pieces. I’m so sorry to hear that. See recipes for Chicken Karaage too. Sure, 10 mins or overnight (if you have time ahead of time). I make mine slightly different all the time. I tried so many that I lost count one question that I have is which recipe should I follow for karaage since the seasoning is different. . Several years a read a piece on Serious Eats about cleaning up that oil, and it’s surprisingly simple: For each quart of oil, sprinkle 1 tsp of gelatine powder (like Knox brand) in a half a cup of water. Did you by any chance confused karaage and chicken katsu? If you prefer bigger karaage pieces, then we have to start with slightly lower heat (not low heat, just slightly lower) so the chicken won’t burn too fast which make you worry aobut taking it out faster. , This recipe turned out beautifully – family loved it – Thank you, Hi Margaret! I just want to add a word about deep-frying at home. Hi Junksies! This is the right size I have: https://amzn.to/2BQFVcF and this one not Amazon prime: https://amzn.to/3gNCW3c, Thanks so much for trying my recipe, Tessa! . Use of this website is subject to mandatory arbitration and other terms and conditions, select. I tried different methods but the result hasn’t come out to be even similar to the real deep-fried karaage, so I haven’t figured it out yet. Their karaage looks like this: http://www.hokkahokkatei.co.jp/pg/user/hombu_menu.php?id=548&mode=DETAIL, My Karaage recipe has garlic, but if you don’t add it, it should be similar. I hope you will have time to add more yummy recipes to your collection. Will this recipe work in an Air Fryer? Maybe try on higher heat before you take out the chicken. I do recommend throwing away the marinade before adding the starch/flour, so that you won’t be requiring more starch/flour than necessary. You puts lots of hard work into this website. Since it’s deep fried it’s best to be used in 2 weeks or so as oil oxidize and it won’t be tasty. I made this last night for my hubby and me, I made sure I made enough so I can have left over karaage for my japanese curry tonight but lo and behold, my extra karaage disappeared. Thank you so much for sharing this information with us! Photography by David Loftus. But if you like strong salty flavor, you can do overnight and it’s okay. Thanks for sharing with us. , I am thinking of using my air fryer as well! I felt it helped capture the garlic better. However, in recent years, the Japanese use these terms interchangeably. https://www.justonecookbook.com/how-to-deep-fry-food/. Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper. . However, if it is not specified, it usually means chicken. Thank you for trying out this recipe and for your kind words! . Coat marinated chicken pieces with flour mixture. Many thanks. 1 lb boneless skin-on chicken thighs salt Freshly ground black pepper 1/4 cup potato starch/cornstarch (you won’t need this much) 1/4 cup all-purpose flour (you won’t need this much) neutral flavor oil (vegetable, canola, etc) (for deep frying), Seasonings: 1 inch ginger 8 cloves garlic 1 Tbsp soy sauce 1 Tbsp sake 1 tsp sesame oil 1 tsp sugar, Garnish: Lemon (for taste and garnish) Japanese mayonnaise (optional for dipping) Shichimi Togarashi (Japanese seven spice) (optional for spicy taste). Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. I actually cooked it in my actifryer airfryer. Recipes narratives are good to read. And 2) would this taste good air fried? Here, up north in Finland, ingredients can be hard/expensive to find. Hi Will! . Hokka Hokka Tei is a bento shop where you can order and take out. Thank you! The flour will trap the marinade and seasonings inside the shell, and potato starch will create a crisp texture on the outside. Delicious recipe and the easiest time I’ve had deep-frying in my cast-iron yet! This was easy for this novice cook to make. After making this 3 times this winter I’d say we’ve found a great go-to! I have been on a mission to find a copy cat recipe to the chicken he loves there so much. Awesome!!!! Thank you for trying my recipe, Mike! All … All the best! It’s for placing Tonkatsu and all the deep-fried foods. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. Here in the US, skin-on chicken thighs are always sold with bones. I grew up eating a countless number of karaage, and mom’s version was always the best. How can you call this gluten free when there is wheat flour in the recipe (“all purpose flour”) ? In fact, it’s so popular that some moms even put karaage in their kid’s bento box several times a week. Then you can still enjoy this delicious dish. Thank you for your kind feedback! Also, I see you have a cookbook on Amazon. Cover and keep in the refrigerator to marinate for 30 minutes. Hot delis in supermarkets have freshly fried chicken pieces for people to take home. What is the effect of sake? Hi Judi! Can’t wait to try other recipes! Every time I make karaage, I make some minor changes (so my family doesn’t get bored). Then you can finish reheating. ), I don’t remember my mom marinate meat overnight and it’s pretty standard practice to marinate a short time, except for thick meat etc. This keeps the oil clean and prevents it from becoming darker. Thanks for writing your kind feedback. Learn the simple techniques and fry up some glorious chicken at home today. Hi Catherine! Or use Mirin. Thank you for your kind feedback! It’s called a butcher tray and I got them on Amazon. Japanese Cooking 101 © 2018 Oishii America. I actually left the marinated chicken in the fridge more than 30mins and it still tasted great. Thank you for this wonderful recipe, I tried it with chicken tendons today and it turned out really delicious – much better than what we ordered from restaurants. Izakaya and bar – served as an appetizer to go with a drink. I had chicken karaage at a local food truck earlier this month and it was delicious so I was so pleased to see this recipe on pinterest. I’m so happy to hear you and your BF enjoy this dish. Menu; Shop; About Us; How to Shop; Delivery; blog; Contact; English. Made this a few times and shared it with family and friends and they all love it. Thanks! Cut the cubed meat in easy bite sized. Some restaurants can be creative with their own style sauce but that’s rather rare. I’ve made these twice, and both times they came out excellent! The trick to making a beautiful, crispy Karaage Chicken is the double fry and it’s that second fry that makes it super crispy (some people even triple fry it). And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Hi Lisa, We are glad to hear it was very informative and helpful!♥️ Happy cooking!☺️. Hi Fiona! Thanks again. Your Website is well done in a very delightful way. Flavor was on point. The double fry method really did make the coating crispy. Paired it with fresh steamed rice, miso soup and a crunchy salad. Thanks. My sister even made it into a sandwich like the tonkatsu sandwich. It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. I’ve tried this recipe dozens of times and while the karaage comes out tasting good, it’s never quite right. So for dinner, I made this karaage, eggplant agebitashi, and tamagoyaki, all using your recipes (oh and your awase dashi recipe too!). Remove the sinews from the tenders and cut into 3-4 bite-sized pieces. Thank you very much for trying this recipe! I hope you like this karaage recipe! Lose the balance of good taste. https://www.halalmedia.jp/archives/26102/recipe-karaage-halal-version-course . Hi Sammi! The Japanese are quite happy to eat this at room temperature too. Is this one similar? Wow, you’re making all these dishes and soon you won’t need to go to the Japanese restaurant anymore! It means so much to us! I’ve made it many times, and all were very successful. I know a lot of people shy away from it because it gets expensive using all that oil and they don’t know what to do with it afterward. Hi Jojo! You can remove the skin of the chicken if you like. Thanks, just thought I’d let you know. I’ve never used potato starch before, but I definitely want to look for it now. If i is too cold it will not crisp, but become a soggy coating of grease. We sprinkle salt, black pepper, and some five spice powder once it’s done and pair with kewpie mayo. And if you use the “healthier” types of oils like peanut oil, there should be no harm in frying it. What type of starch did you use? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Children, young people, elderly people. (Other than one less pan to clean! Thank you for writing! I’m so glad that you found me and I’m grateful for your readership. . Hey Nami, Thank you for the fast reply. Garlic 1 or 2 cloves up to you or garlic powder. For most Japanese, we eat room temp karaage from the bento. Thanks to mom, I’m able to share the fried chicken love with you. , I made this today ! 1) Remove the odor of seafood and meat , 2) Make the food tender, 3) Add umami and natural sweetness. . I really enjoyed the ginger and garlic flavors. I’m so happy to hear your family enjoy my recipes. It’s nice enough to serve like that to table too. You “can”. I’ve been trying all your recipes and my LO liked them. so you can adapt as you like (and write it down so that you can improve for next round). I will enjoy cooking Japanese food. And I promise: it’s going to be really good! Let's make Karaage (Japanese fried chicken), one of the greatest fried chickens in the world! It’ll be soggy and won’t taste good. My boyfriend was really skeptical with the amount of garlic but it’s grown on him and he really enjoys it now. Thank you so much! , I’ve used your recipes for several years now here in Kyoto, so I just wanted to say thanks so much for this recipe and all your other recipes. I only have 1 hour to make a dish so I was hoping that there is some way I can still make this! I like the method of double-frying the chicken. Ingredients are very simple and found in any markets. Oh i understand now for the deep fry sorry for asking twice :s, Hi Jie! Does the recipe changed? Hi Nami Always loved (and still do love) your recipes. just stopping by to say thank you for sharing this recipe Nami, my daughter loves karaage. To save time, I usually ask my friendly butcher to remove the bones for me. They are called fried chicken balls. Each frying has different purposes. 1 Description 2 Recipe (serves up to 4) 3 How to Cook 4 Gallery 5 Real Facts 6 Trivia 7 References To respond to the threat of Mozuya, Sōma pioneered this dish to revive and represent the Sumiredōri Shopping District. I was wondering next time I make this if I could fry them in a cast iron skillet instead of a pot? For dozens and dozens of my favourite crowd pleasing recipes, download a copy of my new ebook: Meals for Mere Mortals! Put meat in ziplock and add the marinate. (: Janine, Hi Nami, thank you for recipe. You can use skinless chicken thighs if you prefer. It was delicious, and I plan to make it again. Here’s the link. My family usually doesn’t eat the skin. So glad you enjoyed it. Thank you so much! . Thank you!!! Hope that helps! Hope this helps! Deep fry for 45 seconds, or until the skin is nice golden color and crispy. . Hi Jason! It’s full of jokes, cooking hacks and heaps of dishes I know you’ll love. Serve hot with freshly squeezed lemon juice which helps to cut grease (unfortunately not calories). My recommendation for deep frying oil includes: Because they are bite-size, Karaage is utterly doable at home. . When you do 2nd deep frying, the chicken should be warm, so without making the deep fry oil go suddenly cold, you can maintain the hot oil to crisp the outside karaage texture. Your travel blogs are very informative. It all make sense now I look forward to the next recipe . Thank you for your kind feedback. I was thinking about using eggs, onions and negis like in the old recipe but the simpler version looks so tempting. There are so many variations of marinade/seasonings available for Karaage, and this is really up to you. =), Hi Kaitlin! Today, I tried your karaage recipe for the first time. I am a huge fan on Japanese culture and food and I can’t wait to make other recipes too. Sure! There are a few reasons why we add sake. It’s always saved whenever I want to indulge!~ I mine turned out white-ish because I think I put a lot of potato starch but I’m sure It’ll be better next time. Hi Mark! , Double frying for crispy texture. It’ll be salty, and if you’re not used to salty food, you might think it’s quite salty… so if you want to do overnight, it might be a good idea to reduce the seasonings. I have learnt so much from your blog and will keep trying new ones. Thank you. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. So I think, it’s hard to deep fry to keep the inside moisture and outside crunchy. Karaage has more variations when comes to seasonings and a lot more flexibility in how it’s being prepared, while Tatsutaage has a signature method to go by. We use sake in cooking a lot in Japanese cuisine. It’s made of ceramic but I have grated ginger, daikon, etc. What a cool food truck to serve karaage! I’m posting a fried chicken wing recipe next week. 2 teaspoons grated or smashed garlic (from about 3 cloves) 2 tablespoons dry sake. Making Chicken Karaage from your recipe now… Can we keep on frozen for uncooked Chicken Karaage? I made this karaage but accidentally left it to marinade for 2 days. The new video is added and the images have been updated in October 2019. Thanks for your kind feedback. Thank you so much for trying my recipe! Learn how to make crispy air fried karaage with the Ninja air fryer in under 15 minutes. In a large bowl, combine ginger, garlic, ½ … What if I didn’t do that and just the one time deep fry? The boiling oil scared us a bit at first, but the results were so worth it! First, lightly dredge each chicken piece in the flour and dust off the excess flour. Hope you can find potato starch and try again. Thank you so much for this recipe! Thank you so much for letting us know. Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt), neutral-flavored oil (vegetable, canola, etc), (you can substitute it with dry sherry or Chinese rice wine or skip). I’m so happy to hear you liked this recipe! When the oil temperature has reached 325ºF (163ºC) (insert a wooden chopstick in the oil and see if small bubbles appear around it) gently submerge each chicken piece into the oil. Hi Joe! He is in the states now and he craves their chicken there. , Thank you for sharing this recipe! Would this be a viable option or would quickly deep-frying it the next day be better? What are your thoughts on this? These turned out great! This is another flexibility you can work with by testing out different ratios: In this recipe, I use equal parts of all-purpose flour and potato starch. Where do you teach Japanese cooking class? May I know please what kind of dipping I should serve with Chicken Karaage? I cooked this tonight and my family enjoyed it. Thank you! To deep frying for the first time, Please check out Nami’s post, “How To Deep Fry Food.” https://www.justonecookbook.com/how-to-deep-fry-food/ We also recommend checking the Food Safety Information from USDA. I have tried many recipes from books here in Japan, but I always come back to your recipes and our family loves the results. For information about our privacy practices, please visit our website. I’m really glad I discovered this website! ©2021 Just One Cookbook, All Rights Reserved. esasba, We hope this is helpful and soon you can enjoy making Karaage at home!. My husband’s mouth is watering after looking at that pic. Chicken Karaage. Why do we need to use skin-on? I have been using your other recipes and they all turned out wonderful. Hi Jessie! . Both of us are big fans of Japanese food (and always have our luggage packed with food stuff when we leave, haha). Didn’t have sake and mixed up the coating process (cornstarch first then flour), but man did they turn out delicious and perfectly cooked, tender, and crispy. If using a microwave, how long would you say I’d have to reheat it for to keep it safe to eat? Hope you and your daughter enjoyed this recipe! Another awesome fried chicken recipe! (Each of your recipes that I have tried turn out delicious!) Thanks! Hi Julia! . Would you happen to still have somewhere here? What is the reason for the second dip into the oil to fry again? Thank you so much for letting me know. Please do continue to share with us. I’ve been looking for something like that! Thank you. If we can’t get ahold of minced garlic and ginger would ground ginger and garlic powder be a good substitute? Thanks so much! I love connecting with my readers and I’m glad you stopped by to leave a comment. Thank you so much for your kind feedback, June! I’m glad to hear my tips were helpful. What do you think about adding some sesame oil? And thanks for the link too. 3) Tofu for chicken? Hi Jen! Hi KiimChee! Karaage is Japanese style fried chicken (two words: kara age). Haha good to hear you enjoyed it after 2 day marinade! Thank you so much. Karaage is usually served with Japanese mayo and lemon wedges. Hi Nami, Thank you for sharing so many recipes. I’m so happy to hear you enjoyed it! First time cooking chicken karaage tonight and it tasted so…… good. I cut mine in half. Thank you for the recipe, Hi Keke! With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals. Hi there. I’m happy to hear that you liked that version. You are the second person to notify us about the air fryer result! Have you ever used air fryer to make karaage? Just like any Japanese home cook in her generation, mom never shied away from deep frying, especially when comes to a dish worthy to make for the family. The second time is for a higher temperature to make the outside crisp as the first time is lower temperature. Got another qns to ask, if i don’t have sake or dry sherry, what i can replace with? I didn’t receive pingback so I wasn’t aware of your post. Arigatogosaimasu. Japanese don’t have “dark” or “light” soy sauce… but I think Japanese soy sauce belongs to light kind of Chinese soy sauce? It’s my fav version of karaage yet! Hi Angel!!! Bobby, Really thanks to you for a lot of detail recipes, Hi Yen! I remember using around 8 cloves of garlic? See great recipes for Eggplant karaage miso vinegar dressing, Pork karaage too! It’s exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Thank you so much for trying this recipe! I tried using the corn starch and it doesn’t look that appetizing as the one in the photo. So this comment is to thank you profusely for your contributions. Your generosity is much appreciated! Thank you! Thank you. Of course, deep frying is best, but air baking them is also good. , Hi Tanisha! Thanks Nami! It’s really simple process, but for example you’re using just thaw chicken (very cold), the oil temperature will drop down immediately, and even though you’re bringing back the oil temp to the right temp with your thermometer, your chicken has absorbed so much oil already and it’s soggy. Thank you! Hi De LM! I apologize for my late response. Now I have an air fryer, I want to give it a try making using air fryer. I have a quick question. Do you use dark soy or light soy sauce for this? xoxo. I actually found it online… I don’t think it cost this much though. Thank you! I’m so glad you enjoy this recipe! Where did you get out from? Hi Michelle! Hi Lorn, Thank you for trying many of Nami’s recipes and for your kind feedback. It results in a light, crisp shell that’s similar to potato chips in texture. . Known as Tatsutaage (竜田揚げ), the chicken is marinated in soy sauce and mirin, coated with potato starch (katakuriko), and then deep-fried till golden brown. Transfer to a wire rack to drain excess oil and continue with the remaining chicken. I’ve used corn starch for sometime when I couldn’t find potato starch, and I have to say I really like how potato starch gives nice texture to the chicken karaage! bento shop – karaage bento is a popular choice, Japanese mayonnaise (I haven’t tried it…). Hi Lisa, Nami has a good post for you! Copyright © 2012 - Japanese Cooking 101. Although you can find Karaage many places, it is easily made at home too. This turned out amazing. what sauce usually goes with it? Hi Nami! Hi Sheena! Have you ever used the type of deep frying pot with a stainless steel ring on top to decrease splashing? KARAAGE is very popular food in Japan. https://www.justonecookbook.com/chicken-tempura/. Juicy, crispy and tasty! Just wondering— can I make this with 1) chicken breast or would it be too dry? With Original Easy recipe "How to make Karaage" [For Prime (FBA) Products, If the original recipe was not included, the seller will give a full refund immediately.] I was wondering if it is possible to do something so that I can leave the chicken in the fridge for a shorter period of time, say around 10 min? Thanks Nami! Or can i keep the chicken in its marinade for days? Hi Samantha, Yay! I like the texture of it better. ); however, where can I buy the half circle wire basket used to serve the chicken? I forgot to include some ingredients in the written recipe. Hi Ames! Thank you so much for trying this recipe and for your kind feedback! It “should’ work, from my own experience of using this recipe for years and from feedback from other readers. I don’t drink wine or bear.Is there anything non-alcoholic I can use instead of the sake? The only thing is that I use different starch, but I’ve experimented with cornstarch (with the same result, soggy skin). It really helps to see a video of the Karage recipe process. Hi Dave! It’s a little bit of extra work that keeps the oil tastier and healthier. To store, deep fry all the chicken, let cool completely, and keep in an airtight container. Can you tell me where you found the small wire rack for your plate? You can also ask the butcher to debone for you, which I always do (they debone faster than me and it’s free service!). Hi Nami, This recipe sounds delicious! And it is so crunchy yummy goodness also love the garlic =D Thank you Nami for this recipe, Hi June! It’s common to marinate 30 to 60 minutes for Japanese cooking. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Cold chicken for example a famous bento restaurant there we eat room temp karaage the... 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Chicken katsu it like that along with soy sauce for this and deep while... A main dish or appetizer now heat the oil to fry it for tomorrow. Profusely for your kind feedback, Linda will see the chicken wasn ’ t be requiring more starch/flour necessary! Temperature to make Japan ( Kappabashi: https: //www.justonecookbook.com/gluten-free-karaage/ we hope this is a States.