Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, karaage (japanese fried chicken). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The first Karaage restaurant in the UK An honourable fried chicken enthusiast must learn that it was Japan who invented the wildly-popular concept of fried chicken. Time for some clarity, as the samurai code of conduct commands. We will now, take you through the rich history of Karaage and even richer taste.
Karaage (Japanese Fried Chicken) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Karaage (Japanese Fried Chicken) is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have karaage (japanese fried chicken) using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Karaage (Japanese Fried Chicken):
- Prepare 1 lb Chicken Thigh
- Make ready Olive oil for frying
- Make ready Marinade
- Prepare 1 tablespoon minced garlic
- Take 1 tablespoon minced ginger
- Prepare 1 tablespoon sake / rice wine
- Take 1.5 tablespoon soy sauce
- Get 1 tablespoon sesame oil
- Prepare Batter
- Make ready 1 egg
- Take 1.5 tablespoon all purpose flour
- Prepare 1.5 tablespoon potato starch
By Brenda Sawyer Adamson The word "karaage" (唐揚げ) is a generic word for deep fried food coated with or without flour. It does not have to be chicken. So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏). Karaage originally meant deep fried meat or fish without any marinating.
Steps to make Karaage (Japanese Fried Chicken):
- Cut chicken into cubes (cut a little bit bigger than what you like in the end)
- 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)
- 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins.
- 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
- 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
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). Japanese fried chicken is marinated with ginger juice, soy sauce, sake (Japanese rice wine) and mirin (Japanese sweet rice wine). In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. 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.
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