It’s exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Thanks for taking the time to reply! He ate at a place called Hokka Hokka Tei A LOT. Hi Joe! I’m so happy to hear your family enjoyed this dish. It results in a light, crisp shell that’s similar to potato chips in texture. Or can i keep the chicken in its marinade for days? Thank you for trying this recipe! I’m so glad to hear you enjoyed them. Whisk into cooled oil. Hi Dave! kevin, it says garlic and ginger should be grated.. so it will mix to marinade.. yeah they did it says mix sake soy salt and garlic and ginger duh. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. And please let your sister know that I like the Karaage Sandwich. You have no items in your shopping cart. I marinated my chicken as per your recipe and it turned out perfectly! Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper. For serving, I put this on top of rice with some pickled vegetables and a soft boiled egg, really solid meal. Cut a chicken thigh into 3-4 pieces. So now we know for sure, this recipe really works for air fryer as well. So happy to hear you enjoyed it! See great recipes for Eggplant karaage miso vinegar dressing, Pork karaage too! Instead of deep frying? Hey Nami, Thank you for the fast reply. In fact, it’s so popular that some moms even put karaage in their kid’s bento box several times a week. Will this recipe work in an Air Fryer? I’ve made it multiple times and hubby raves about it. Love your recipe, I found this on Pinterest and now I’m hooked. What if I didn’t do that and just the one time deep fry? Thank you. Love your recipe! And it is so crunchy yummy goodness also love the garlic =D Thank you Nami for this recipe, Hi June! . And finaly, thank you for helping aspire people to cook and learn about other cultures food and history. You can substitute cooking sherry for Sake. Recipe by Namiko Chen of Just One Cookbook. Your travel blogs are very informative. Hi Mabel! Hi Samantha, Yay! As far as I heard, tapioca starch and potato/cornstarch are different… let me know how it went if you ended up trying. Is this one similar? Thanks Nami! I didn’t receive pingback so I wasn’t aware of your post. Then you can still enjoy this delicious dish. , This was seriously delicious and very easy to make. To pack in lunch, I recommend to cool down so it won’t get soggy with condensation. Hi Nami, This recipe sounds delicious! My kids and hubby loved the Karaage chicken. Hi, I’ve followed all the instructions here but always end up with soggy chicken skin, am I doing something wrong? So even though you followed my instruction, I can’t see all the process you took and it’s really hard to know what went wrong. Thank you for sharing this recipe. Wow, you’re making all these dishes and soon you won’t need to go to the Japanese restaurant anymore! I remember using around 8 cloves of garlic? Can’t wait to try other recipes! Hi Will! Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I’m so happy to hear your karaage came out well! However overall the chicken inside was very good. This looks delicious for a packed lunch with rice. Any advice? I guess that’s one difference with the potato starch. This keeps the oil clean and prevents it from becoming darker. What type of starch did you use? Hokka Hokka Tei is a bento shop where you can order and take out. Thank you for sharing such an amazing recipe!! That says “serving tray” and it might be bigger than what I have. Thank you so much. You can unsubscribe at any time by clicking the link in the footer of our emails. Transfer to a wire rack to drain excess oil. Your Website is well done in a very delightful way. Hi Jen! Don’t reheat for too long to keep the chicken moist. Please let me know how yours turned out if you tried. My recommendation for deep frying oil includes: Because they are bite-size, Karaage is utterly doable at home. Hope you and your daughter enjoyed this recipe! Hi Lisa, We are glad to hear it was very informative and helpful!♥️ Happy cooking!☺️. All rights reserved. I have been on a mission to find a copy cat recipe to the chicken he loves there so much. Karaage-Japanese Fried Chicken. This turned out amazing. I’m really happy to hear that you enjoyed my recipes that you tried! You can store in the refrigerator for up to 3 days and in the freezer for up to a month. KARAAGE is very popular food in Japan. I’ve read that article before. Cover and keep in the refrigerator to marinate for 30 minutes. I love this recipe. Soy sauce 2-3table spoon. Hi Venisse! . Hi Wai! What are your thoughts on this? Yes it is all purpose flour. If you prefer bigger karaage pieces, then we have to start with slightly lower heat (not low heat, just slightly lower) so the chicken won’t burn too fast which make you worry aobut taking it out faster. Hi Caroline! Hi! Do you mean we have to deep fry the chicken twice? It’s gross, discard it! There are a few reasons why we add sake. Has anyone told you that your recipe is perfect for airfryer too? I apologize for my late response. So glad you enjoyed it. Also, do you have any tips for deep frying inside the house? Thank you for your kind words. Just like a lot of good things in life, it takes some time and prep – but well worth the effort. Chicken Karaage (Japanese Style Fried Chicken) – Salu Salo Recipes. Cauliflower Karaage is so simple to make that it's almost ridiculous. Thank you so much for sharing this information with us! this is a pretty typical Karaage recipe, and now you know the new way to make it! Making Chicken Karaage from your recipe now… Can we keep on frozen for uncooked Chicken Karaage? May i ask if i can prepare it early and fry it once then keep it in the refrigerator then fry it again for dinner? Add the chicken to the bowl and mix with your hands. 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. , Nami, Karaage is my all time favourite dish, and the first Japanese meal I ate in Japan when we went there in 2011. Thank you!!! Thank you so much for your kind feedback! Thank you for reading my blog! That’s very sweet of you to mention about my blog. Thinking of bringing it to work and there’s only a microwave there. Thank you for your kind words about my recipes. It’s just regular Japanese soy sauce. Do not overcrowd; add 3-5 pieces at a time. Thank you for your request! . Learn the simple techniques and fry up some glorious chicken at home today. With this one, how would you recommend reheating the karaage after it’s been in the fridge overnight? Hope you continue to enjoy cooking Japanese food at home. I have a quick question. Photography by David Loftus. I’m glad you liked it! How can I get the crispy crust? The double fry method really did make the coating crispy. Thank you so much for trying my recipe! I didn’t see this in any of the other comments I got to…if someone else mentioned it then my apologies: Instead of using a garlic press, i just used the same micro plane I use to grate the ginger. While chicken is resting (waiting for 2nd round), remaining heat will slowly cook the chicken. The foods are marinated prior to coating. Chicken Karaage. So it’s faster and easier to fry.. 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. Thanks in advance if you can reply , Hi Jude! Great karaage recipe, great dish, great video, nice and simple and not stupid!! Mike, Mix flour, corn starch and some salt and pepper in another bowl. Give at least one hour in the refrigerator. Let it sit for 1/2-1 hour. How can you call this gluten free when there is wheat flour in the recipe (“all purpose flour”) ? Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. It’s always saved whenever I want to indulge!~ I mine turned out white-ish because I think I put a lot of potato starch but I’m sure It’ll be better next time. Transfer to a wire rack to drain excess oil and continue with the remaining chicken. Arigato. Usually, when you order chicken karaage, they serve with shichimi togarashi (Japanese seven spice) or/and Japanese mayonnaise. I was wondering next time I make this if I could fry them in a cast iron skillet instead of a pot? Wow I love your cooking blog! We use sake in cooking a lot in Japanese cuisine. 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). 3) Tofu for chicken? i really love Karaage, and your recipe is so nice and easy to follow. Did you by any chance confused karaage and chicken katsu? Keep blogging! Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Second frying is for crispy texture. I actually found it online… I don’t think it cost this much though. For the chicken, can I remove the skin of the chicken? Sure you can do that. . Thank you so much for your kind feedback! If so, can I have old recipe as I really like it. Just wondering— can I make this with 1) chicken breast or would it be too dry? It’s very subtle but adds to the flavor. I will have to try it out soon. I’m so happy to hear you liked it! I’m posting a fried chicken wing recipe next week. as they say to much of the good stuff IS too much of the good stuff. 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. Hi Fiona! I’ve been trying all your recipes and my LO liked them. You can use Chinese rice wine too. Wait, isn’t it almost identical to Karaage? In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken. Hi Angie! 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. How many times do you reuse the oil? Use your oven or toaster oven (that’s what I use – super convenient) to make it crispy. Hope this helps… . Nami, thank you for your chiken karagi recipe, I love chiken karagi. Thank you for your encouragement and support. The remaining heat will cook inside slowly while waiting for the second batch. Some variations for the seasonings include: Feel free to experiment with the ingredients and see what you like! , You’re welcome! Does the recipe changed? Hope this helps! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. See recipes for Chicken Karaage too. Thank you for asking! Your generosity is much appreciated! . This is very popular in Japan, and very popular with my children. Japanese Cooking 101 © 2018 Oishii America. Thanks for your kind feedback. 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. One more tip, make sure to poke chicken with a fork so favors go in more! Thank u! So this comment is to thank you profusely for your contributions. To store, deep fry all the chicken, let cool completely, and keep in an airtight container. I don’t own an air fryer, so I have never had a chance to test it. And the flavor of the marinade comes through so well! (Other than one less pan to clean! Hope your family will enjoy more Japanese food in the future! So good to know a great Japanese cook around. The second time is for a higher temperature to make the outside crisp as the first time is lower temperature. In Japan, Karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts. Popular Japanese fried chicken powder 100g [Product size: 198 mm × 130 mm] Spice and flavorful deep taste of vegetables. It’ll be soggy and won’t taste good. , Hi Gregory! I followed this Karaage and my husband loves it much. I currently live in Japan and it is a great help with learning how to cook! Because of the oil, it may not be the healthiest Japanese food but it’s certainly a very popular one in Japan. Karaage is usually served with Japanese mayo and lemon wedges. Love your blog, hugs and best wishes from Australia xxx. Ever since I found your blog, this has been my go to place for Japanese recipes. I’ve tried this recipe dozens of times and while the karaage comes out tasting good, it’s never quite right. Thank you so much!! I love your ginger grater! Will i get the same juiciness and crispiness? , Hello Nami! I’m happy to hear you enjoyed it! I don’t own one so I can’t testify… Hope you give it a try and let us know! If it’s a Japanese recipe (made by Japanese cook), you might notice most of marinate time is not overnight. Hope this makes sense. =), Hi Kaitlin! I’m glad to hear my tips were helpful. I know other Asian cooking marinate for a longer time, but I think Japanese like to keep the food’s original taste and not overwhelm with the seasoning. Does your recipe work on 10 lb bag uncooked chicken wings? Your recipe and ingredients are the best–your instructions are easy to follow…now I can make Karaage Chicken like a Master Chef like you…thanks…domo arigato.. Hi Gregory!