How To Make Karaage (Japanese Fried Chicken)
When you have chicken thighs in your fridge, what dish do you often make with them?
Chicken thighs are renowned for its versatility, allowing you to create a myriad of mouthwatering dishes. However, if you're aiming for maximum flavor and satisfaction, "Karaage" should be your top choice. We've previously shared a gluten-free version of Karaage on our website, but this time we would like to introduce you to the classic version.
Today, Karaage isn't just a home-cooked favorite; it's enjoyed in various settings. You can easily find ready-made or frozen versions at supermarkets and convenience stores. Moreover, restaurants feature freshly prepared Karaage as both a main and side dish, while Japanese bars (Izakaya) serve it as a perfect accompaniment to sake. For those seeking authenticity, Karaage specialty shops offer traditional and creatively arranged options to please even the most discerning palates. You'll also spot Karaage as a convenient snack at events, often served in paper cups or plastic containers, and included in Obento lunch boxes.
While Karaage may resemble fried chicken, its unique seasoning, primarily soy sauce, sets it apart. This addition infuses the dish with a rich Umami flavor that lingers in your mouth. Karaage's addictive nature stems from its perfect balance of juicy interior and crispy exterior, making it irresistibly moreish.
Although "Karaage" commonly refers to chicken Karaage, it originally denotes a deep-frying cooking method from China. Hence, you'll find various Karaage types in Japan, including Octopus Karaage, Cod Karaage, pork Karaage, and more, in addition to chicken Karaage. Explore these variations when you visit Japan. If you have a chicken thighs in your fridge, try our recipe for tonight's dinner and savor Japanese Karaage at home!
Overview
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Total servings: 4
Difficulty: Medium
Ingredients
- 600 g Chicken Thighs
- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Sake
- 2 tsp Sesame Oil
- 1 tsp Chicken Stock Powder
- 15 g Grated Ginger
- 5 g Grated Garlic (if you prefer)
- 2 Tbsp All-Purpose Flour
- Potato Starch, as needed
- Cooking Oil, as needed
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