It’s a lot easier than you’d think!

I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe.My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi

Easy to get burned so, after marinating, try liquid out and use a lot of corn starchFry twice make the chicken crispy.

I wanted to make a juicy karaage (Japanese fried chicken).Deep frying the chicken twice will make the inside juicy and the outside crispy.Recipe by Panko625.

I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with.By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy!If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma

You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices.

Karaage is popular with everyone here in Japan. I'm raising 3 young boys, so this is a must-have item on my menu!I had been continually thinking about how to make them more delicious, and eventually this became our house's best-reviewed dish.From the prep work to the ingredients and frying, if you follow the instructions here, you'll successfully end up with soft and juicy chicken. The dredging helps to keep the meat moist and flavorful, making these delicious even when eaten cold.Since you only need to add the ingredients to a bag, this is can be made very simply. Clean up is also a breeze. Recipe by Yukijirushi

You may have your version of fried chicken where you're from, but "Tori no Karaage" has a taste that's absolutely unique to Japan. It is really popular as a homemade dish or as a deli order. Following this recipe, you can make a perfect fried chicken that is juicy on the inside and crispy on the outside. Try it!!! The more detailed recipe is on my blog: https://meshiagare.tokyo/tori-no-karaage/

This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust.Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients.-If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating.-After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe

Super crispy Japanese style Fried ChickenPerfect for dinner or lunch boxesWatch the video too:https://youtu.be/dbDFX5gRPIwHappy Cooking : )#karaage #friedchicken #japanesefood

I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.-The more lard that you fry these in, the more aromatic they'll become.-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.They came out even juicier and better than normal, and my kids loved them so much.Be careful about the temperature of the oil!It'll be harder to burn your chicken if you cook on on low heat.Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama