I tried adding a bit of curry powder as a hidden flavoring ingredient, which turned out great. It's a big family favorite.If you cut the meat into large pieces and season it well to start, it won't get dried out at all when you fry it, and you'll have super tender karaage. Cheap breast meat becomes a favorite with everyone! Very filling, so great for bentos too!! For 5 servings. Recipe by Hinanachoko

There are a lot of similar recipes out there, but I can guarantee this one is delicious!-They're prone to scorching, so fry the chicken on low heat.-Adjust the amount of shio-koji depending on the brand you use. Recipe by Mangetsu152000

A cheese version of.If you think it isn't quite cheesy enough, shake on some grated cheese at the end!Be careful not to over-fry!It's ground chicken, so it will cook a lot faster than regular fried chicken! If you think, "does it seem white?" then lift it up a bit to check. Recipe by Sue

This is a classic recipe in our home that we've been making for a long time.It's also great if you add egg (my mother passed this on to me).2) It also works if you just use katakuriko.3) Don't fiddle with the chicken too much when you start deep frying.3) Start frying over medium heat, then increase to high heat at the end to get a crispy finish. Don't overcook if you are using chicken breast. Recipe by Yuuyuu0221

I've been making this for years, but I measured out the ingredients properly for my own records.At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little.Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama

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

This is a zesty and savory karaage recipe from my mother-in-law.I wrote a lot here, but it's actually pretty simple! I made a few changes for my own version.Please marinate the chicken for at least an hour. I usually marinate it for around 2 to 3 hours.Add plenty of grated ginger juice for extra-delicious chicken. I remove the skin, but if you like it, feel free to keep it on. Recipe by Hawaiantomato

Both of my parents worked while I was growing up so I learned to eat this fish with the bones. My mother has made it this way since I was little.If you deep-fry it until nice and crispy, the bones in the center will become surprisingly delicious. The flavor of these fish will be perfect if seasoned with lots of salt. If it isn't salted enough, sprinkle on some more after they're served. Eating this with soy sauce is delicious. Recipe by Yacchanno onna

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.

Simple, easy, and delicious

I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it.The seasoning ingredients are my favorite combination.Adjust the amount of ginger and garlic as you like.Not to cut the chicken too small! A larger bite size is best!Soak the chicken in plenty of water!Coat the chicken with katakuriko potato starch just before frying! Recipe by classy

I wanted to make moist karaage fried chicken with cheap chicken breast cut that I can easily get ahold of.Japanese leek cooks very quickly so fry it up speedily over a high temperature This will make it taste amazing.The chicken is cut into long, thin strips so should also cook very quickly in little oil, perhaps making it a good candidate for your bento box? Recipe by santababy