KARAAGE FRIED CHICKEN RECIPE BY TASTY
|1 lb skin-on chicken thigh, cubed|
|1 tablespoon sake|
|1 teaspoon sugar|
|2 tablespoons soy sauce|
|1 tablespoon ginger, grated|
|1 clove garlic, minced|
|½ egg, beaten|
|⅓ cup potato starch|
|cooking oil, for frying|
- In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
- Add the egg and potato starch to the chicken. Mix well.
- Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
Calories 273 calories, CarbohydrateContent 14 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 24 grams, SugarContent 1 gram
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE – NYT COOKING
Provided by: Hannah Kirshner
Total time: 45 minutes
Yield: 2 to 4 servings
|1 1/2 teaspoons grated fresh ginger, with its juice|
|2 teaspoons grated or smashed garlic (from about 3 cloves)|
|2 tablespoons dry sake|
|3 tablespoons soy sauce|
|2 teaspoons sugar|
|4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks|
|Peanut oil, or a mixture of peanut and canola or safflower, for frying|
|1 cup potato starch (katakuriko)|
|1/4 teaspoon fine sea salt|
|1/2 teaspoon black pepper|
|Lemon wedge, for serving|
|Lettuce and cucumber slices, for serving (optional)|
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
@context http//schema.org, Calories 458, UnsaturatedFatContent 15 grams, CarbohydrateContent 33 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 6 grams, SodiumContent 775 milligrams, SugarContent 2 grams, TransFatContent 0 grams
BEST KARAAGE RECIPE — HOW TO MAKE JAPANESE FRIED CHICKEN
Provided by: DELISH.COM
Categories: low-cost,easy chicken,poultry
Total time: 1 hours
Prep time: 15 minutes
Cook time: 0S
Yield: 4 servings
|2 tsp. fresh ginger, grated|
|2 tsp. garlic, minced or grated|
|2 tbsp. sake|
|2 tbsp. soy sauce|
|2 tsp. light brown sugar|
|2 tsp. kosher salt, divided|
|1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2″ pieces|
|Vegetable or canola oil, for frying|
|1/4 c. all-purpose flour|
|1/4 c. cornstarch|
|For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges|
- In a large bowl, whisk together ginger, garlic, sake, soy sauce, brown sugar, and 1 tsp. salt. Add chicken pieces and stir to completely coat. Cover, refrigerate, and let marinate for at least 30 minutes, and up to 1 hour.
- Line a baking sheet with paper towels, and set a wire rack inside. Fit a Dutch oven with a candy thermometer, and add oil 2” to 3” deep. Heat over medium-high heat until it reaches 350 degrees F.
- Meanwhile, in a large bowl, whisk together flour, cornstarch and remaining 1 tsp. salt.
- Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Gently shake off the excess flour mixture and transfer to a large plate. Repeat with remaining chicken.
- Place 2 to 3 pieces in the oil and fry until golden brown, about 3 minutes. (Keep the oil temperature between 350-365 degrees F.) Transfer chicken to the wire rack. Repeat with remaining chicken.
- Garnish with green onions, Japanese mayo, and a squeeze of lemon to serve.
How to make Karaage at home?
Although you can find Karaage many places, it is easily made at home too. Ingredients are very simple and found in any markets. Serve hot with freshly squeezed lemon juice which helps to cut grease (unfortunately not calories). Cut a chicken thigh into 3-4 pieces. In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken.
What is Karaage in Japanese?
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).
What is karaage chicken?
For chicken karaage, it’s essentially bite-size pieces of chicken thigh dusted with flour and deep-fried in hot oil. 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.
What is chicken karaage marinade made of?
The marinade is just a mixture of soy sauce, sake, mirin and freshly grated ginger. The ginger eliminates the chicken smell from the karaage and gives a great refreshing flavour. Marinating time is only 30minutes to 1 hour. Many karaage chicken recipes you find on the internet or cookbooks add garlic to the marinade.