Deep fried chicken Karaage. 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).
With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals. You may find this delicious Japanese fried chicken being served at: home – it can be a main dish or appetizer. Chicken Karaage is boneless chicken that's cut in bite-size, marinated in soy sauce, coated in flour and starch, mostly potato starch, then is deep fried in oil. You can cook Deep fried chicken Karaage using 10 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Deep fried chicken Karaage
- It’s 300 g of ￼Chicken leg.
- Prepare 1/2 tbs of Sake.
- Prepare 1/2 tsp of Salt.
- Prepare of Black pepper as you like.
- You need 1/4 tsp of Grated garlic.
- You need 1 tsp of Grated ginger.
- It’s 1/2 tbs of Soy sauce.
- It’s 1/2 of Egg.
- It’s 3 tbs of Katakuri-ko.
- You need 300-500 cc of Vegetable Oil.
You can also use other meat as well to fry. It can be intimidating to fry chicken for the first time or for a crowd, especially if you have never fried chicken before. Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp. Chicken is the most common protein, but it's also made with seafood, such as blowfish.
Deep fried chicken Karaage instructions
- Sand the chicken with kitchen paper to remove surplus water in the chicken. Remove the fat from the chicken by using a knife. Cut the chicken into bite sized pieces then put them in a zip-lock bag..
- Add 1/2 tbs of sake, 1/2 tsp of salt, 1/4 tsp of grated garlic, 1 tsp of grated ginger and some black pepper into the zip-lock bag..
- Knead the chicken to season well and let it stand 30 minutes..
- Beat 1/2 egg in a cup and add it to the bag..
- Add 1/2 tbs of soy sauce and mix..
- Add 3 tbs of Katakuri-ko and mix again..
- Remove the chicken pieces from the bag and stretch any skin to cover the meat..
- Put half of the chicken pieces into vegetable oil heated to 170 degrees and deep fry it for 3 minutes..
- Take out the chicken from the oil, add rest of the chicken pieces deep fry for 3 minutes, then remove them from the oil..
- Heat the oil to 180 degree and fry the 2 portions of chicken pieces again 2 minutes each..
These days, Karaage is almost always seasoned, but this wasn't always the case. Tatsutaage (竜田揚げ) Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour. The potato starch creates a lasting layer of crispy coating around the karaage which makes it perfect for bento lunch even after it becomes cold. Cornflour is a good alternative to potato starch where potato starch is hard to get. Drain on newsprint or paper towels.