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Karaage - deep-fried chicken in Japanese

Karaage - deep-fried chicken in Japanese

Karaage, also known as Tori Karaage, is a traditional and very simple Japanese dish that is usually made with chicken. However, it is also known with other ingredients. You can fry and prepare vegetables, seafood, beef, and pork in this way. The crispy fried meat is served in a marinade of ginger, garlic, and soy sauce. It is accompanied by rice and various vegetables. For those who like, a light white wine, sake, or green tea can be enjoyed with this dish.

Recipe for Karaage with chicken

No. of persons2 personsNo. of persons
Total Timeca. 30 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Dishmain mealDish
Caloriesca. 550kcal per portionCalories
Deep-fried meat with sauce
List of ingredients
400g chicken meat
5 cloves garlic, grated or crushed
1 piece fresh ginger, grated
2 tbsp soy sauce
2 tbsp sake
1 tsp sugar
2 1/2 cup cornflour (potato starch)
pepper, salt (preferably freshly ground)
Kochende Miss Oryoki

For this recipe, frying is best done with rapeseed oil or peanut oil. Approximately one liter of oil is needed. Additionally, the Karaage recipe can be enhanced with a garnish of Japanese mayo, seven-spice chili pepper, and fine sea salt.

Step 1

Mix the ingredients for the karaage into a marinade: Garlic, ginger, sake, soy sauce, sugar, salt, pepper

Step 2

For this recipe, cut the meat into bite-sized pieces and place in the marinade for at least an hour. Place the whole thing in the fridge.

Step 3

After this time, the meat for the karaage is loosely mixed with the potato starch.

Step 4

The oil is then heated in a small pan for deep-frying. The temperature should be approx. 170 °C. Place the chicken pieces in the oil in batches and deep-fry for approx. 5 minutes. They will turn a beautiful golden brown color and become deliciously crispy.

Step 5

Remove the fried chicken from the oil and drain on kitchen paper.

Step 6

The Japanese karaage can now be garnished with a little mayonnaise, salt and nanami togarashi (seven-spice chili pepper) and served.

This recipe for Japanese Karaage is very easy and quick to prepare. Marinating can also be done a day in advance, making Kara-Age ideal for entertaining guests or as a delicious snack after work.

Enjoy Karaage cold and warm

Karaage can be enjoyed both fresh and hot as well as cold. The fried and cooled chicken pieces are perfect for the Bento Box. If there are only a few pieces left after the main meal, they can be used as an appetizer or topping for a salad.

In Japan, fried shrimp, chicken, or tofu are occasionally used for sushi. You can create great inside-out rolls with sesame. The crispy chicken pieces are also suitable for maki or nigiri.

The basis for an imaginative menu

The recipe for Karaage is perfect for a delicious Japanese menu. A salad with daikon radish or kimchi makes a great appetizer. This can be followed by a miso soup. One of the main courses would be Karaage, providing a variety of flavors in this category, especially when combined with other meat dishes. Guests can be further indulged with sushi or sashimi. The crowning glory would be a fine dessert, consisting of mochi, fruits, or ice cream.

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