ReceptnaptárKaraage (Japanese fried chicken)
Karaage (唐揚げ) is a classic of the Japanese izakaya (pub) and bento: chicken marinated in soy and ginger, coated in starch and fried twice. The starch gives not a floury crust but a thin, crisp, potato-chip-like shell, while the meat stays juicy.
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Ingredients
Method
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- Mix the chicken with the soy sauce, sake, mirin, ginger, garlic and sugar and marinate in the fridge for at least 30 minutes (or 2–4 hours).
- Lift the meat from the marinade and drain off the excess liquid.
- Just before frying toss the chicken in the cornstarch so it coats evenly and thinly.
- Heat the oil to 170 °C and fry the chicken in batches for 3–4 minutes; lift out and rest for 3–4 minutes.
- Raise the oil to 190 °C and fry the chicken a second time for 1–2 minutes until golden and crisp.
- Drain on kitchen paper and serve at once with lemon wedges and mayonnaise.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Double-frying (170 °C, then 190 °C) gives the crisp crust and keeps the meat juicy.
- Skin-on thigh is juicier than breast.
- Potato starch (katakuriko) makes it even crisper.
- In an air fryer (200 °C, 20 minutes, sprayed with oil) it needs less fat.
Frequently asked questions
What is the difference between karaage and tempura?
Karaage is marinated and coated in starch; tempura is dipped in a batter for a light crust.
Can it be frozen?
Marinated raw, yes, for 1 month.
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More japanese ideas
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- Oyakodon (chicken and egg rice bowl)
- Tsukune (teriyaki chicken meatballs with rice)
- Soboro don (three-colour rice bowl: chicken, egg, peas)
- Chikuzenni (simmered chicken and root vegetables)
- Chicken nanban (sweet-vinegar glazed fried chicken with tartare)
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