This is a snack-like karaage made by seasoning pork slices, coating them with flour, and frying them until crispy. Great as a snack or appetizer, and suitable for low-carb diets.About this recipe: Previously made pork karaage with a garlic flavor.

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

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

My husband and children love this karaage.I only use katakuriko, so if you like crunchy karaage, you will love it.Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

I got some hints about frying karaage from a TV programme, and tried making my own.This is flavoured with the seasonings my family has always used when making karaage.Once you've put the chicken in the pan, don't touch it with chopsticks or anything else until the oil heats up.You can use a mixture of katakuriko and flour at a ratio of katakuriko 8: flour:2. You can add egg too, if you like. Recipe by Yuuyuu0221

Featured in popular recipes◎Thank you for making it to the top 10 searches♡Easy to make in a frying pan without deep-frying!Crispy and juicy karaage♡Great for lunch boxes◎The origin of this recipeDealing with leftover frying oil is always a hassle.Plus, the price of oil keeps going up...I wondered if I could make delicious karaage without frying oil, so I gave it a try♡

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

Karaage is Japanese fried chicken.It often uses chicken thigh, but I cooked it with chicken breast. That way, I t’s much lighter in taste and lower in calories.Click here for full instructions:youtu.be/C0Oe4wZFQxA

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 our favorite dish.

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

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