This is how they are made at a certain Chinese restaurant.Be sure to deep-fry for longer than 2 minutes over high heat. The meat will toughen if fried for too long, so be on guard. Recipe by Cooking S Papa

I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier.The combination of rice flour and Katakuriko potato starch makes the chicken skin crispy. Use only ginger juice, otherwise the fiber of the ginger will get burned. It's ok to use grated ginger though. Deep frying twice makes the skin crispy and juicy inside. I don't care so much about the amount of the ingredients, so it's fine to adjust it as you like. Recipe by Harukarubi

I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.The first time you deep-fry the chicken should just be for 1-2 minutes. Let the chicken cook through with the residual heat and fry a second time. This traps in the moisture so that the chicken doesn't dry out, and makes them crispy. It takes some time but this karaage is definitely delicious.If you substitute the flour for potato starch, use half the amount. Recipe by *Anna*

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

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

I saw a photo of this by a blogging friend, and thought "This should go so well with beer!" so I adapted it. When chopping up the chicken and onion, you can use a food processor if you like.Please adjust the amount of ginger, garlic and soy sauce to your taste. I like to have this with beer, so I add a lot of all three. Be generous with the katakuriko to prevent the nuggets from falling apart while frying them. Cut the chicken and and onion as finely as you like (they are easier to fry if you cut them up pretty finely). You can use grated garlic and ginger from tubes. For 2 servings. Recipe by @kokomiyu

This was introduced on TV by a cooking professional some time ago.That version included marinating the chicken in grated onion and apple.I've omitted the apple, but it's still plenty soft.The enzymes in the onion will soften the chicken.If you mix in the dry ingredients without draining it your coating will be nice and strong when you fry it. Recipe by Mugitarou

Chicken breast meat has quite a strong grain. One day, I looked at the breast meat carefully and found out why. A little sweetness is needed in the flavoring, but mirin and honey burn easily so don't use them.Be sure to sprinkle on the ingredients just before frying the chicken. If you leave it for some time the flour will get gluey, and the chicken won't fry out crispy. If you squeeze the meat over the plastic bag the flour will stick to the surface and not come off easily, so the oil won't get messy. Fry just long enough so that the meat will finish cooking through with residual heat. Recipe by Okaachan

My husband put in a request for garlic flavored karaage.I just used whatever I had on hand at home.And my husband and the kids found it to be really delicious! I made a well-received karaage.When frying in step 8 please avoid quickly touching the meat with chopsticks, etc.For turning the meat over, etc, wait until a minute after you start to fry them.The meat won't clump together in the pot, so it's okay. Recipe by Maecchiturbo

The karaage I had at a restaurant was really delicious, so I tried recreating it at home.I usually make with chicken breasts in soy sauce, but this time I tried thigh meat seasoned with salt.For the grated ginger sauce, you could use about 1 cm of ginger paste from the tube instead.Use as much grated garlic and grated ginger juice as you prefer. Recipe by Hokkori-no

I love karaage and I've tried all kinds of different seasonings. I wondered how it would work with white wine to give it a western touch, and after several experiments I finally have this result!This is an izakaya (Japanese gastropub) style karaage that's well flavored. If you are watching your salt intake, reduce the amount of each of the seasonings.The key points are to adjust the katakuriko potato starch flour coating and the frying method. Recipe by Izumiuna

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato