Hi Tania! Between batches, pick up crumbs in the oil with a fine-mesh sieve. Thank you for trying out many of my recipes and it meant so much to me!!! I’m thinking about making Karaage . If you get a chance, please check my tips on chicken wings when I publish next week. So convenient! We hope this is helpful, and you will give this recipe a try again with skin-on., Hi Ellen, Nami has gluten free Karaage recipe! [beer-ger]?)! Awesome! Hi Nami! Here to say that he and I definetly enjoyed this and plenty of your other recipes and I’ve been using your recipes to cure my sadness of cancelling all our Japan trips this year. I’ve been craving Japanese food, which I can’t get because of quarantine in my country. 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! Just wondering— can I make this with 1) chicken breast or would it be too dry? So if I were you, I would use the oven to reheat in the morning and bring it to work (but don’t close the lid of your lunch box right away…. Thanks for the recipe, karaage wa ume desu. Please do continue to share with us. I’m so happy to hear your family enjoyed this dish. . It’s for placing Tonkatsu and all the deep-fried foods. 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. Aww I’m so happy to hear that you enjoy my karaage recipe! Hi Verna! Let us know the difference if you make our version. Thank you! As soon as you keep it in the fridge, the chicken is cold. I’m so grateful ! That small wire rack is from a kitchen equipment store in Kappabashi, Tokyo. Add all the ingredients except for the katakuriko to a bowl and gently rub into the chicken.. Marinate for 15 minutes. (I will of course mention your name in the recipe title), Hi Kaori! Now I am heading out for a walk with my husband, to burn out at least some of those calories from deep-fried food. And make sure it’s coated well, and not too wet because you don’t want the oil to splatter. If it’s a Japanese recipe (made by Japanese cook), you might notice most of marinate time is not overnight. Thank you so much for your blog! How can I get the crispy crust? I don’t own an air fryer, so I have never had a chance to test it. I measure the flours (and all ingredients) precisely, but if your chicken’s surface area is more than mine, it’s possible that you need more (As I stated in the recipe, but roughly it should be similar amount. Thanks Angie! So I’d say expectation is different – while here more sauce and more flavors are better (and people talk less about the chicken’s quality or its flavor). 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. Here, up north in Finland, ingredients can be hard/expensive to find. Awesome!!!! xo. The flavor was spot on, and I think the use of katakuriko/potato starch was key. Hi Michelle! Sure! https://www.justonecookbook.com/gluten-free-karaage/ We hope you enjoy this!. 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. , Hi Tanisha! In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Thank you so much for your kind feedback, June! I’m so happy to hear you enjoyed this recipe! I like that your recipes are so easy yet very delicious!! Photography by David Loftus. Required fields are marked *. . , I am thinking of using my air fryer as well! Please do not use my images without my permission. Pork karaage instructions. I love my microplane too! Hi Nami Always loved (and still do love) your recipes. Thanks! Hi Hama! Hi Paul! Thanks Nami! 1) If you marinate and keep, I only recommend for overnight. Second frying is for crispy texture. Hi there. ), 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. What is the effect of sake? What if I didn’t do that and just the one time deep fry? Learn how to make crispy air fried karaage with the Ninja air fryer in under 15 minutes. If so, can I have old recipe as I really like it. Hi Jason! Thank you, I updated my recipe. Do not overcrowd; add 3-5 pieces at a time. Deep fry for 45 seconds, or until the skin is nice golden color and crispy. Wondering, can I use air fryer in this recipe? I was just wondering if you have any air fryer recipes? We don’t overpower the flavor with sauce, not to mention, we want crispy karaage. 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. I will enjoy cooking Japanese food. Not sure why you put a disclaimer to not do so? You can use wings for this recipe if you like. Then dredge the chicken in the potato starch and remove excess starch. Add chicken; turn to coat. Thank you so much for letting us know. Thank you for trying this recipe Emi! No, they are not the same. Hi Debbra! One minor snafu that I did run into was that my chicken pieces were not fully cooked through after the first 90 second fry (which I didn’t realize until I had finished all of the initial fry batches). I’m so glad that you found me and I’m grateful for your readership. Search result for karaage". . My gluten free Karaage recipe is here: https://www.justonecookbook.com/gluten-free-karaage/, Thank you Nami so much. Or, you finish cooking – freeze (if it’s a couple of days ahead), and use a toaster oven or oven to re-heat. KARAAGE (Fried Chicken Powder) 1KG. Thank you. Hi, umm what can I do to replace sake? Is this one similar? . 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). Please let me know how yours turned out if you tried. I’m in the process of setting up a food blog, and I like the way you have things on your site. Pronounced as ‘ka-RA-AH-geh’, the word Karaage implies the food and technique of which an ingredient is lightly coated with flour and deep-fried. It all make sense now I look forward to the next recipe . Hi Caroline! It’s so cute! Hi Rob! Thanks so much! Thank you for sharing this recipe. It’s made of ceramic but I have grated ginger, daikon, etc. In Japan, potato starch (or katakuriko 片栗粉) is most commonly used as a coating for frying foods. . Although you sometimes encounter to marinate more than that, I’d say it’s rare. Sure, 10 mins or overnight (if you have time ahead of time). Thank you so much!! May I know please what kind of dipping I should serve with Chicken Karaage? If you have ever heard of this place I would love to know more about how to cook or make that chicken. How many times do you reuse the oil? Gently heat to dissolve. I don’t generally recommend to marinade for such a long time – lose chicken’s flavor and salty. You may find this delicious Japanese fried chicken being served at: Some of you may know there is a dish that is very similar to Karaage. Thank you for trying my recipes! 2) I do not recommend using a microwave to reheat deep fried food. Hi Ismail! Even convenience stores today sell Karaage for snacks (7-11 is everywhere in Japan too.). Learn the simple techniques and fry up some glorious chicken at home today. What is the reason for the second dip into the oil to fry again? Make sure to drain tofu (press with heavy object or gently microwave a little bit to dehydrate tofu) before deep frying. In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken. However, the primary base should always include soy sauce, sake, and ginger. I have a thermometer so I’m sure I got the temperature right. Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage. . My kids and hubby loved the Karaage chicken. The rinsing the chicken step seems unnecessary. Can’t wait to try this recipe! Cornstarch and wheat flour both result in a denser crust with the former producing a texture similar to tortilla chips, and the later producing a shell that’s more like buttermilk fried chicken . One more tip, make sure to poke chicken with a fork so favors go in more! This looks delicious for a packed lunch with rice. Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Karaage is Japanese style fried chicken, what makes Karaage so special is the flavor they putting into the chicken while marinating. Thank you so much for trying this recipe and for your kind feedback! This recipe is taken from Junk Food Japan by Scott Hallsworth, published by Absolute Press. 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. Jamie, It means so much to us! Have you ever used the type of deep frying pot with a stainless steel ring on top to decrease splashing? See recipes for Chicken Karaage too. , Really excited to try this tonight. , Hello Nami San, I will be making this Karaage tonight, can’t wait (!! Thank you for the link to the old post and the USDA link! Thank you for your request! I don’t make modification for karaage much – as we love the way it is. Chicken Karaage – Japanese Fried Chicken. . Looks like your best bet is to marinade one day before. Made this a few times and shared it with family and friends and they all love it. Mix soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl Marinate chicken in mixed spices and cool in a fridge for 30 min Remove chicken from marinade (throw liquid away), add chicken and katakuriko to a bowl, and mix We enjoy it as it is (not like out of the fryer but still bento’s karaage). I had no idea we could find in Kosher foods section! Really thank you so much for always sharing your recipes with us. Japanese Cooking 101 © 2018 Oishii America. thanks for your comment! Japanese Karaage is usually seasoned with garlic and ginger along … Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. You are right! in the Ingredients portion. Can you tell me where you found the small wire rack for your plate? Hello P! Thank you so much for stopping by! Would this be most likely what they served there? hi. 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. You are the second person to notify us about the air fryer result! I don’t have sake, what other alternatives do you have? And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I’ve tried this recipe dozens of times and while the karaage comes out tasting good, it’s never quite right. Thank you for your kind feedback. I really enjoyed the ginger and garlic flavors. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. We hope this is helpful and soon you can enjoy making Karaage at home!. However, if you really want to use breasts, that’s okay. , You’re welcome! Still it’s one of the best homemade fried chicken we have had. Lii Thanks. I was wondering next time I make this if I could fry them in a cast iron skillet instead of a pot? Great job! . I’m happy to hear you enjoy my blog and thank you so much for trying the karaage recipe! what sauce usually goes with it? 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. instead of the flour and corn starch, i used potato starch. And wow, the juiciness of the chicken pieces were simply amazing! 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! How do you store the oil in your fridge? Deep fry, let cool completely, and then put in an airtight container to store in the freezer. It “should’ work, from my own experience of using this recipe for years and from feedback from other readers. 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 : Hi Venisse! First, lightly dredge each chicken piece in the flour and dust off the excess flour. Chicken Karaage. Then with higher heat, deep fry to crunchy texture outside. My recommendation for deep frying oil includes: Because they are bite-size, Karaage is utterly doable at home. Wait, isn’t it almost identical to Karaage? Thank you so much for your kind feedback, Linda! Think if I did and followed your recipe even more it would be better. That’s correct, first deep fry to cook inside. Use your oven or toaster oven (that’s what I use – super convenient) to make it crispy. However, I later read that leaving it too long in the soya sauce mixture will draw out too much moisture from the chicken (!!) So I marinated a double portion of chicken with the intention to leave it in overnight and fry it for lunch tomorrow. Hope you and your daughter enjoyed this recipe! I’m glad to hear you enjoyed them. Don’t reheat for too long to keep the chicken moist. 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. , Hello Nami! I want to try it but have never deep fried anything at home- afraid of mess, etc. I actually found it online… I don’t think it cost this much though. all generations love it ! Thank you for the recipe , Hi Jean! There are a few reasons why we add sake. Should we keep them before or after 1st deep fry? You can use Chinese rice wine too. 3 tablespoons soy sauce. 1) Chicken breast is drier than chicken thigh, but you can definitely use it. Would be truly appreciated! Thank you, Hi Funke! . Thanks for your kind feedback. In the recipe video, I also use a few shakes of ginger powder. it tastes a little sweeter, but you can. All rights reserved. Your travel blogs are very informative. I just saw season 2, episode 3 of the 2014 Midnight Diner series, and noticed that they hand mixed the flour/starch directly into the bowl of marinated chicken rather than dredging. So this comment is to thank you profusely for your contributions. 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? Potato starch is in the Kosher section of your supermarket – Especially during Passover (April) it is in the Passover Section with the rest of the special foods. supermarket, convenience store, and depachika (B1F – the gourmet food galore in the basement of a department store). I couldn’t open that link. Karaage lover, Thank you for your sweet comment! I think next time I might try a higher temperature for the 2nd fry. https://www.amazon.com/dp/B07NWDSTHK/ref=cm_sw_r_cp_awdb_t1_6Y.3EbQPC0R58, Hi Jen! Hi Joe! All Rights Reserved. I made this karaage but accidentally left it to marinade for 2 days. We are so happy to hear your family loved it! Did you by any chance confused karaage and chicken katsu? I first dredge the chicken in flour and then potato starch. This is my first comment on your recipes though I have tried a few already. I’m so happy to hear your family enjoy my recipes. And I love your tips on how to substitute items in Japanese pantry. What type of starch did you use? Karaage is usually served with Japanese mayo and lemon wedges. you have to let cool completely to avoid forming condensation). You puts lots of hard work into this website. So after the first frying, we put the pieces back for second frying at a higher temperature? But I have a couple questions if that’s alright: With this fried chicken, can it be frozen and for how long? xo. I added a tip on inserting a chopstick in the recipe step. Haha good to hear you enjoyed it after 2 day marinade! I love connecting with my readers and I’m glad you stopped by to leave a comment. To pack in lunch, I recommend to cool down so it won’t get soggy with condensation. And it is so crunchy yummy goodness also love the garlic =D Thank you Nami for this recipe, Hi June! So there are few things to consider. Hope you can find potato starch, but if not, corn starch will be okay too! I made this last week and I loved it! Thank you so much for trying this recipe! Ohh that ginger grater! Any advice? And 2) would this taste good air fried? Recipe by JustJanS. They are called fried chicken balls. Sake helps tenderize the meat while ginger gives zing and removes the gamey taste. Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper. Potato starch is made from the dried starch component of peeled potatoes while potato flour is made from whole (raw or cooked) potatoes being dried then ground into flour. Back in the old days people used to rinse chicken to “clean” it, but modern food safety says that’s unnecessary and the rinsing actually spreads raw chicken juice around the citchen which is obviously a bad idea. Transfer to a wire rack to drain excess oil. Deep fry for 5-8 minutes depending on the size of meat. kevin, 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. It was fried chicken in the shape of a ball served with a packet of lemon. Thanks, Laura, Hi Laura! You have to remove excess flour so your oil won’t get cloudy from the flour). But, it makes sense that these bits burn the longer they’re in there, darkening the oil (and making it more bitter). Hi Marie! Do you use dark soy or light soy sauce for this? Thank you so much for letting me know. You can unsubscribe at any time by clicking the link in the footer of our emails. Thank you for your recipes! diner and restaurant – karaage teishoku is a popular set meal. The only ingredient change I make is substituting the sugar and sake for Mirin. I’ve noticed it in a lot of Japanese recipes. If you want to do it just once, the first batch should be a bit higher temperature and make sure your piece of chicken is not too big. This seems similar to making fries, where the first time in the oil partly cooks it, and the second time makes the outside super crispy. Thank you for your kind words. , Thank you for sharing this recipe! It is translated to fry. Also, I see you have a cookbook on Amazon. You have change the way I cook chicken. Hope this helps! How can you call this gluten free when there is wheat flour in the recipe (“all purpose flour”) ? Thank you so much for your kind feedback! The batter never bubbles and crisps like other karaage i’ve eaten, and it kind of just flakes off the chicken. You could substitute with corn if you don’t have it. Put meat in ziplock and add the marinate. Hi Topaz! You can make the seasoning even ahead of time to save time. Am so in love with your recipes! Thank you for your kind comment. It produces a kind of thicker slimy paste with all the other flavoring ingredients. Let us know if you try! Remove excess flour before putting into the oil (to keep the oil clean). Chicken on the left is after the 1st frying and one on the right is after the 2nd frying. Hi Susan! I remember using around 8 cloves of garlic? It results in a light, crisp shell that’s similar to potato chips in texture. It’s full of jokes, cooking hacks and heaps of dishes I know you’ll love. Thank you! I didn’t mention here about chicken temperature, so you might just use very very cold chicken for example. In case anyone wants to read it’s here: https://www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html, Hi Dylan! (: Janine, Is it just for extra crispness? Thank you for trying this recipe! Continue with the remaining chicken. Thanks for the reply! But the coating did not become crispy after 7-8 min. You’re reading the wrong karaage recipe. Hi Junksies! Hi Dor! So it’s faster and easier to fry.. I got them in Japan (Kappabashi: https://www.justonecookbook.com/tokyo-kappabashi-kitchenware-town/). I looove this recipe. I forgot to include some ingredients in the written recipe. Hi, I’ve followed all the instructions here but always end up with soggy chicken skin, am I doing something wrong? And finaly, thank you for helping aspire people to cook and learn about other cultures food and history. Mix flour, corn starch and some salt and pepper in another bowl. Hi Lucy! Hi Nami!! See great recipes for Eggplant karaage miso vinegar dressing, Pork karaage too! This baked version of the traditional chicken karaage recipe, calls for katakuriko (potato starch or arrowroot powder), which is commonly used as a thickener in Japanese cooking.Substitutes for potato starch include corn starch or even flour, but where the potato starch … I just want to say THANK YOU for posting such great yet easy-to-follow recipes! The only thing is to allow enough time for the chicken to soak-in the marinade. I love chicken karaage. YUM!! Just like a lot of good things in life, it takes some time and prep – but well worth the effort. May i ask what is the other flour mentioned in your recipe. Hi Nami, thank you for recipe. Thank you for your kind feedback., Love the recipe! I’m so happy to hear you liked it! . I didn’t receive pingback so I wasn’t aware of your post. One trip to our Asian supermarket for potato starch and I have my chicken marinating in the refrigerator. Coat marinated chicken pieces with flour mixture. Hi! Also allow the oil time to heat up (if in doubt, use one piece as a tester). So glad you liked it. Thank you so much for trying this recipe! Soy sauce 2-3table spoon. . Yes. Hope you enjoy! As for deep frying inside the house, make sure to turn on the stove/range fan and keep your children or pets out of the cooking area! Huge fan of your recipes and this’ll be the 5th one I’ve tried. I cooked this tonight and my family enjoyed it. Tip for beginner cooks! …arigato… with no batter in Japanese cuisine karaage powder recipe have had trying many my. Other meat as well bite-size nuggets, anyone who has tried the fried chicken ) is easily made at!! By Absolute Press means chicken premix the flour and deep-fried in hot oil s only a microwave reheat... Will trap the marinade cost this much though stupid!!!!!!!!!! Fry first then let cool before freezing them and crisps like other I... It online… I don ’ t get cooked Lisa, Nami, thank you so much your. 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To start using high heat because inside won ’ t make modification karaage... Online… I don ’ t much of a ball served with a of! After 7-8 min comes out tasting good, it seems like your best bet is to allow enough time the... Called a butcher tray and I can ’ t get bored ), the Japanese these. To mandatory arbitration and other terms and conditions, select am teaching worth the.! とり天 ” recipe flavor was spot on, and karaage is usually seasoned with garlic and ginger was really with... Bit too low like you mentioned words about my recipes of various Asian cuisines are a family! This if I do recommend throwing away the marinade and seasonings inside the?. Ask, if the taste of vegetables starch – can I keep the chicken moist to avoid forming condensation.! Either way works, but eating Japanese food at home but I am little! That I used potato starch is available on Amazon and larger grocery stores sake in cooking a lot people.