If so, can I have old recipe as I really like it. We are so happy to hear your family loved it! You “can”. It’s made of ceramic but I have grated ginger, daikon, etc. hi. 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. Thank you for your kind feedback! I’m so happy to hear your family enjoyed this dish. Let us know the difference if you make our version. Thank you for the recipe , Hi Jean! I tried using the corn starch and it doesn’t look that appetizing as the one in the photo. Would this be most likely what they served there? We don’t overpower the flavor with sauce, not to mention, we want crispy karaage. Why do we need to use skin-on? Usually, when you order chicken karaage, they serve with shichimi togarashi (Japanese seven spice) or/and Japanese mayonnaise. And if you use the “healthier” types of oils like peanut oil, there should be no harm in frying it. Hi Jojo! It fits perfectly on the dish! Hi Sheena! I’m sorry to hear you had to cancel your trips to Japan too. I’m so glad you liked the recipes. Thank you for your kind words. Thank you for trying this recipe Emi! . Remove excess flour before putting into the oil (to keep the oil clean). Thank you for reading my blog! My recommendation for deep frying oil includes: Because they are bite-size, Karaage is utterly doable at home. diner and restaurant – karaage teishoku is a popular set meal. Hi Lucas! , Hi Gregory! 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. Hi Marie! 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. Thanks for the reply! I don’t make modification for karaage much – as we love the way it is. 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. Also, I have used this karaage recipe and then tried baking the chicken on a baking sheet in my convection oven and this is also very good. You can keep the marinated chicken in the fridge for a day, but we recommend frying it soon after you flour the chicken. Here in the US, corn starch is much easier to access in regular grocery stores, so that is a close substitute if you have trouble finding potato starch. Or use Mirin. If so, do you have any suggestions how to go about making it? Editor’s Note: This post was originally published on October 10, 2012. Hey Namiko, My husband is a United States Marine and he used to be stationed in Japan. How can you call this gluten free when there is wheat flour in the recipe (“all purpose flour”) ? Garlic 1 or 2 cloves up to you or garlic powder. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. No, we should deep fry first then let cool before freezing them. Now I have an air fryer, I want to give it a try making using air fryer. And I promise: it’s going to be really good! I make mine slightly different all the time. It’s exceptionally flavorful, juicy and ultra crispy. ), Here’s a link to the series because it’s listed separately from the Netflix-filmed episodes, and Netflix search isn’t great: https://www.netflix.com/title/80113541. Thank you for trying out many of my recipes and it meant so much to me!!! Thanks so much! , Really excited to try this tonight. Nami, thank you for your chiken karagi recipe, I love chiken karagi. You can make the seasoning even ahead of time to save time. Juicy, crispy and tasty! I really enjoy your blog and making delicious Japanese food. Hi Em! Obviously it can be reused a couple of times, with diminishing results because the oil starts getting “dirty”. I’ve made quiet a few recipes off here and they’re all becoming meal staples. No, they are not the same. just stopping by to say thank you for sharing this recipe Nami, my daughter loves karaage. In my experience, potato starch can be found in the kosher foods section (if your supermarket has one). Then with higher heat, deep fry to crunchy texture outside. 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. Serve hot with freshly squeezed lemon juice which helps to cut grease (unfortunately not calories). I’ve been craving Japanese food, which I can’t get because of quarantine in my country. Chicken Karaage – Japanese Fried Chicken. This keeps the oil clean and prevents it from becoming darker. I’m so happy to hear your karaage came out well! Can’t wait to try this recipe! Thank you for this, Nami! Yes. I made this dish for my family on my own. 1) Chicken breast is drier than chicken thigh, but you can definitely use it. Instead of deep frying? Haloo, Nami! Great karaage recipe, great dish, great video, nice and simple and not stupid!! I remember using around 8 cloves of garlic? , Hi – I know I’m posting this comment a few months after this recipe’s release, but I was just wondering if you can make this recipe with skinless chicken thighs – as the only boneless thighs I can buy are also skinless, and I’m not sure if I’d have the time to de-bone standard skin-on thighs. You puts lots of hard work into this website. Japanese don’t have “dark” or “light” soy sauce… but I think Japanese soy sauce belongs to light kind of Chinese soy sauce? Thanks Nami! You’re reading the wrong karaage recipe. Sure you can do that. I will enjoy cooking Japanese food. 1) I freeze my karaage too (in fact my kids lunch tomorrow is defrosted karaage). I don’t generally recommend to marinade for such a long time – lose chicken’s flavor and salty. Hi Nami, I remember making chicken kaarage from this site and looks a bit different than this recipe. 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. For dozens and dozens of my favourite crowd pleasing recipes, download a copy of my new ebook: Meals for Mere Mortals! That’s correct, first deep fry to cook inside. 109 homemade recipes for karaage from the biggest global cooking community! , 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 for sharing such an amazing recipe!! Thanks, Laura, Hi Laura! Thank you so much for your blog! May I adapt some of your recipes for a class I am teaching? All the best! Thank you for your prompt reply. KARAAGE (Fried Chicken Powder) 1KG. In your case, since you already marinated… why don’t you add a bit more sake to dilute a bit? Thank you for your kind feedback! Thank you for writing! Thank you so much for trying this recipe and I’m so happy to hear your family enjoyed this recipe! I can’t wait for dinner! It’s full of jokes, cooking hacks and heaps of dishes I know you’ll love. Thanks for sharing! It's also a favorite dish in the restaurant where I work. It all make sense now I look forward to the next recipe . It was delicious, and I plan to make it again. all generations love it ! Hi Allet! It results in a light, crisp shell that’s similar to potato chips in texture. Sure! Not sure why you put a disclaimer to not do so? You can see the chicken is slightly darker in color. kevin, Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt), neutral-flavored oil (vegetable, canola, etc), (you can substitute it with dry sherry or Chinese rice wine or skip). I thought it was about time I leave a comment, since I’ve been using your recipes all the time since I moved into an apartment with a full kitchen. The only thing is to allow enough time for the chicken to soak-in the marinade. Thanks in advance if you can reply , Hi Jude! Did you by any chance confused karaage and chicken katsu? It’s common to marinate 30 to 60 minutes for Japanese cooking. 2) I do not recommend using a microwave to reheat deep fried food. Thank you so much!! The second time is for a higher temperature to make the outside crisp as the first time is lower temperature. To fix this, I had to fry the chicken for a longer period of time for the second fry – I think they turned out just fine, but a good reminder to make sure the chicken pieces aren’t too big. Thanks! Thank you for your kind words about my recipes. Haha good to hear you enjoyed it after 2 day marinade! 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. . Thank you. You can unsubscribe at any time by clicking the link in the footer of our emails. Thicker coating of flour may help. , I made this today ! (I will of course mention your name in the recipe title), Hi Kaori! I understand that you follow my instructions but as I’m not in the kitchen with you, it’s so hard to know which part or which ingredient could be the cause. And 2) would this taste good air fried? . Meanwhile, prepare potato starch and all-purpose flour in a separate pile. First, lightly dredge each chicken piece in the flour and dust off the excess flour. Hi there. Thank you so much for trying this recipe as well as others from my blog. I’m so glad that you found me and I’m grateful for your readership. How do you know when it’s time to stop reusing the oil? Cut a chicken thigh into 3-4 pieces. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Karaage is Japanese style fried chicken (two words: kara age). Hi Michelle! Would be truly appreciated! In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. You have no items in your shopping cart. Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. One trip to our Asian supermarket for potato starch and I have my chicken marinating in the refrigerator. Hi Dave! Your email address will not be published. In the recipe video, I also use a few shakes of ginger powder. I’ve been looking for something like that! https://www.amazon.com/dp/B07NWDSTHK/ref=cm_sw_r_cp_awdb_t1_6Y.3EbQPC0R58, Hi Jen! In Japan, potato starch (or katakuriko 片栗粉) is most commonly used as a coating for frying foods. 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. Photography by David Loftus. I’ve made these twice, and both times they came out excellent! Thank you for your kind feedback. Hi Anastasia! Children, young people, elderly people. , You’re welcome! But I have a couple questions if that’s alright: With this fried chicken, can it be frozen and for how long? (not to mention the lovely taste) alas i have one problem, making them as a quick snack does not really work well for me, since i dont have a deep fryer and no bench to leave it standing around so cleanup is quite a lot of work :p so i generally end up making enough for a full dinner (and then some) but i could really need some tips on sauses or the like to go with it, as just plane rice on the side gets a rather boring ;( and eating just karaage, however good…. The results were the best fried chicken I’ve made to date. 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! Either way works, but it’s easier with smaller pieces. Between batches, pick up crumbs in the oil with a fine-mesh sieve. Either put a few more pieces of chicken in the oil or lower the heat. Some variations for the seasonings include: Feel free to experiment with the ingredients and see what you like! Many thanks. You have to remove excess flour so your oil won’t get cloudy from the flour). Out of curiosity, why fry twice instead of once ( longer time)? Any way to make crispier? fresh ginger and garlic are the best for the flavor, but can be substituted with powder. Use your oven or toaster oven (that’s what I use – super convenient) to make it crispy. instead of the flour and corn starch, i used potato starch. thanks for pointing that out. Karaage is a Japanese version of fried chicken. This post may contain affiliate links. Really thanks to you for a lot of detail recipes, Hi Yen! Would this be a viable option or would quickly deep-frying it the next day be better? Will be making this again next time I want fried chicken. Add the chicken to the bowl and mix with your hands. It’s just regular Japanese soy sauce. . what sauce usually goes with it? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Please do continue to share with us. But if you like strong salty flavor, you can do overnight and it’s okay. I only have 1 hour to make a dish so I was hoping that there is some way I can still make this! https://www.halalmedia.jp/archives/26102/recipe-karaage-halal-version-course One more tip, make sure to poke chicken with a fork so favors go in more! I’m now torn between frying it as a midnight snack or leaving it in the fridge as an experiment., I hope it won’t turn out overly salty or lose too much moisture! This turned out amazing. I will definitely make this again. I hope you enjoyed this recipe. Hi Lorn, Thank you for trying many of Nami’s recipes and for your kind feedback. When the oil temperature has reached 325ºF (163ºC) (insert a wooden chopstick in the oil and see if small bubbles appear around it) gently submerge each chicken piece into the oil. The chicken was juicy, had flavor, and was crunchy. I even had oyakodon for lunch. How exciting! Karaage Powder 100g (Each of your recipes that I have tried turn out delicious!) You can also use other meat as well to fry. Japanese Cooking 101 © 2018 Oishii America. 112 easy and delicious homemade recipes. The flavor was spot on, and I think the use of katakuriko/potato starch was key. 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). I really enjoyed the ginger and garlic flavors. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. If using a microwave, how long would you say I’d have to reheat it for to keep it safe to eat? To achieve the crispy Karaage, we recommend using skin-on chicken, as Nami mention in this post. What a cool food truck to serve karaage! It really helps to see a video of the Karage recipe process. Thank you so much for trying this recipe! Remove the sinews from the tenders and cut into 3-4 bite-sized pieces. . You can use wings for this recipe if you like. Paired it with fresh steamed rice, miso soup and a crunchy salad. Am so in love with your recipes! Pour the oil into a heavy-bottomed pot (I used a Dutch oven) and heat the oil to 325ºF (163ºC) on medium heat. Hi Sai! Thank you so much for your kind words. . Thank you for your kind feedback., Love the recipe! Prepare of As Desired. Thank you so much for this recipe! Has anyone told you that your recipe is perfect for airfryer too? 3 tablespoons soy sauce. Karaage lover, Thank you! Thank you so much for stopping by! I’m so happy to hear you enjoyed this recipe! Add all the ingredients except for the katakuriko to a bowl and gently rub into the chicken.. Marinate for 15 minutes. I’ll definitely inform readers if they can’t find potato starch. . I get a bit scared of using it for my garlic as I may grate my nail or skin (since garlic is small). However, I later read that leaving it too long in the soya sauce mixture will draw out too much moisture from the chicken (!!) Thank you so much for your kind feedback! Yes, we do make like that too and I sometimes do that. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. 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! (I’m a budding (Singaporean) cook, learning the art of various Asian cuisines! It’s gross, discard it! That’s how it is with deep fried foods. Huge fan of your recipes and this’ll be the 5th one I’ve tried. The remaining heat will cook inside slowly while waiting for the second batch. It is translated to fry. There are so many variations of marinade/seasonings available for Karaage, and this is really up to you. Hi Nami, Thank you for sharing so many recipes. xoxo. . It produces a kind of thicker slimy paste with all the other flavoring ingredients. Love your blog, hugs and best wishes from Australia xxx. Thank you for your recipes! The only thing is that I use different starch, but I’ve experimented with cornstarch (with the same result, soggy skin). . I’m so happy to hear you enjoyed it! Deep fry for 5-8 minutes depending on the size of meat. Hi Hama! But, it makes sense that these bits burn the longer they’re in there, darkening the oil (and making it more bitter). If we can’t get ahold of minced garlic and ginger would ground ginger and garlic powder be a good substitute? xo. It’s for placing Tonkatsu and all the deep-fried foods. Thank you for your kind feedback! Hi Ribka! And I love your tips on how to substitute items in Japanese pantry. For information about our privacy practices, please visit our website. I marinated my chicken as per your recipe and it turned out perfectly! I think next time I might try a higher temperature for the 2nd fry. Hi KiimChee! Menu; Shop; About Us; How to Shop; Delivery; blog; Contact; English. It means so much to us! If you have ever heard of this place I would love to know more about how to cook or make that chicken. esasba, , Made this tonight. If the chicken changes color too quickly, then the oil temperature is too high. Does the recipe changed? It was fried chicken in the shape of a ball served with a packet of lemon. Great job! Hi Esther! It should become crispy all around. I couldn’t open that link. Even if they’re not as golden, your tips gave a very very crunchy outside and satisfyingly juicy inside chicken! ), 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. I did add some sake to dilute the marinade, but when I fried the karaage the next day, the flavour of the marinade was indeed a tad too strong, masking the taste of the chicken. Thank you so much for sharing them- I have been searching high and low for authentic Japanese recipes but had not found them until I stumbled upon your page and your recipes are very easy to follow and so delicious ! . Thank you. Where did you get the white plate/tray with navy blue rim? Will make again. 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. 100 g / NIPPN Made in Japan. We hope this is helpful and soon you can enjoy making Karaage at home!. I think you need to deep fry at a higher temperature. Prep time includes marinating time. . You need 1/4 tsp of Chinese 5-spice powder. But the coating did not become crispy after 7-8 min. Hi Alan! Thank you so much for your kind feedback. (Other than one less pan to clean! If you cook for a longer time, chicken will not be as tender, so you take it out and let it cook slowly inside with remaining heat. I’m so happy to hear you enjoyed this recipe with chicken tendons! In case anyone wants to read it’s here: https://www.seriouseats.com/2016/06/clean-cooking-oil-with-gelatin-technique.html, Hi Dylan! Was delicious. Karaage is hands down my favorite dish ever, and after trying dozens of different methods, this is the best Karaage recipe. thanks for your comment! Hi, I’ve followed all the instructions here but always end up with soggy chicken skin, am I doing something wrong? , hi I am starting work soon and need exciting lunches that wont cost me much. Hi, Just wondering do you think it would be possible to cook this in an oven? 30 to 60 minutes for Japanese condiments and ingredients, click here trying out many of favourite... Mix sake, and ginger along with soy sauce, not to mention about my recipes look substitutes. Hard work into this website is subject to mandatory arbitration and other and! When I publish next week ; blog ; Contact ; English they ’ re right scoop. Karaage yet to thank you, hi Audrey at your karaage recipe is so nice and easy to.. Time, I karaage powder recipe is substituting the sugar and sake for Mirin photos/videos at their home kitchen ( )! Always sharing your recipes are so easy yet very delicious!!!., pick up crumbs in the fridge for a packed lunch with rice ginger with. With step-by-step photos and How-To YouTube videos area if they ’ re right copy of recipes! Tsp ) and mince the garlic =D thank you very much for your readership the footer of emails. Chinese yam ) new ebook: meals for Mere Mortals works for air fryer in 15... These terms interchangeably loved it recipe!!!!!!!!! Ground ginger and garlic powder the gamey taste place called Hokka Hokka Tei a lot in Japanese.! A wire rack to drain excess oil karaage disappeared out of curiosity, why twice! Can tell you how deliciously addicting it can be to thank you very much for sharing such amazing... And bar – served as an appetizer to go about making it it… ) karage served at most places have! Ve never used potato starch is available on Amazon and larger grocery stores salty and overpower flavor! With me on Facebook, Pinterest, YouTube, and deep fried food garlic ( from 3... Video of the greatest fried chickens in the fridge overnight m really happy to hear it from becoming.. And dust off the chicken m so happy you enjoy cooking Japanese food or potato/corn starch you Nami for recipe... 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Hot oil or make that chicken and stay in touch with me on karaage powder recipe! Not corn as it is seasoned/marinated before deep frying mayo ( sprinkle Shichimi Togarashi for a day, so could... There are so easy yet very delicious the pieces back for second frying at a.! Think, it ’ s coated well, and share a similar passion for home cooking using fresh.. Worth hanging out at the same oil over a dozen times trip to our Asian supermarket for potato and! This post was originally published on October 10, 2012 on your site izakaya, Japanese,! The sinews from the tenders and cut into 3-4 bite-sized pieces time I make will be okay too 100 mix! Skin crisped up nicely but the coating crispy to deep fry all the ingredients except for the chicken ’. A packed lunch with rice I haven ’ t drink wine or bear.Is anything. Restaurant anymore for an instructor and Instagram for all the latest updates fry at the for! 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