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.

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

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/

I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it!It's so easy that no hints are necessary!The surface is crispy, and the inside is juicy.The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it. For 4 servings. Recipe by Atorie sara

Crispy on the outside! Juicy on the inside! It's so delicious, you won't be able to stop. Perfect for lunch boxes too! The origin of this recipe: I wanted to recreate the taste of the delicious fried chicken I had as a child, so I came up with this recipe.

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

Crispy sweet and savory chicken wings. Watch the oil temperature for a nice golden finish.#japanese #friedchicken #soysauce

Karaage is a popular home-style dish in Japan. It goes very well with rice.Frying twice makes the batter crispy and the meat juicy.

It’s a lot easier than you’d think!

KARAAGE（からあげ） is Japanese style flied chicken.This recipe is my mother's.Simple and easy, but very very nice tasty.Ie, mother is great!

The seasoning mixture is based on a recipe my mother taught me.By putting small cuts into the chicken at Step 1, the flavor penetrates it easier and the meat becomes more tender!If you don't have any garlic soy sauce, you can make it on the spot as detailed in Step 2 by combining regular soy sauce with garlic.The chicken pieces may look a bit floury when done, but that's ok. Recipe by Sarami19

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