How to cook Japanese Fried Chicken (Karaage)

Today’s meal is…
  • Rice
  • Miso soup with asparagus and bacon
  • Japanese Fried chicken
  • Cucumber and bean sprout with Chinese salad

Fried Chicken (Karaage) is the practice of frying foods in hot oil without a batter, with only a thin layer of flour or potato starch sprinkled on top.

◆Amount for 2 people
◆Cooking time 30 min

  • kitchen knife
  • chopping board
  • frying pan
  • cooking sheet
Japanese Fried Chicken (Karaage) ingredients
  • 350g chicken thigh
  • 2 tablespoons dark soy sauce
  • 1 tablespoon of liquor
  • A pinch of salt and pepper
  • 2 tablespoons of potato starch
  • 2 tablespoons light flour
  • Amount of oil for frying
  • Lettuce, your choice.
  • 1/4 of a lemon
Japanese Fried Chicken (Karaage) Procedure
  1. remove the muscle, cartilage and excess fat from the chicken thighs and cut them into bite size pieces.
  2. put the #1 chicken in a bowl, add the dark soy sauce and sake, rub it in and let it sit for 10 minutes.
  3. discard about 10% of the marinade from #2, add the potato starch and light starch combined and mix well.
  4. turn the oil to 160°C to 165°C, quickly add the chicken in 3 and fry slowly for 4 to 5 minutes.
  5. place on the cooking sheet and let it rest for 5 minutes.
  6. raise the oil temperature to 180 degrees Celsius and fry the chicken again for 1-2 minutes.
TIPS for making Fried Chicken well▼

(1) Chicken thighs, not chicken shanks, for a juicy finish!
(2) Leave some of the marinade in the sauce and dust the batter with potato starch to give it some flavor.
(3) Set the oil temperature at 160-165 degrees Celsius, let it rest for a while, and fry again at high temperature.

Here’s our all Meat Dishes!!


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