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

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 love garlic, and I used to add 5 cloves worth of grated garlic to the karaage marinade, but this was much easier.Five-spice powder is addictive once you've used it! I think it's worth buying! The number of chicken pieces you fry at once depends on the size of the pieces and the depth of the pan. Recipe by Yushuna

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

My mother came up with this healthy and inexpensive karaage recipe for my sister who loves karaage. At first I didn't even notice the change, and I was very surprised to hear my mother saying "It's actually made from tofu"!Although it's made from tofu, it's juicy, inexpensive and delicious. It saves time since you don't need to marinate it.My mother taught me this recipe.Adjust the seasoning to your taste! But I think it tastes better when you make it a bit on the strong side.They are delicious without the chicken skin and people won't even notice it. If you wrap them in the skin, they make perfect (?!) chicken karaage. Recipe by liah9

I thought that by using shio-koji I could make tender karaage, and tried it out.This will be nicely flavored even afer a short marinade. If you marinate it for a long time it will become saltier, so please adjust the amount of shio-koji or soy sauce. Recipe by Kearisa

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 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 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

Just one cook book

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