I love Shoyu (soy sauce) Karaage, but this Shio (salt) one is really good as well.I love to make it peppery with black pepper.Good to go with beer and Shochu!

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.They came out even juicier and better than normal, and my kids loved them so much.Be careful about the temperature of the oil!It'll be harder to burn your chicken if you cook on on low heat.Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama

I usually make this dish with chicken wings, but I used thigh meat instead. It is easier to eat.As soon as you coat the chicken with sauce sprinkle on the sesame seeds. Otherwise the sesame seeds won't stick.If you prefer to coat the chicken pieces thickly with sauce, boil it down a little first.If you find the sauce too sweet, adjust the sugar to your liking. Recipe by Hamumaki

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.

Just one cook book

It’s a lot easier than you’d think!

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 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 classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust.Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients.-If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating.-After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe

I try a lot of different varieties of karaage when I got bored with the normal one.The flavor changes a lot depending on how much garlic, ginger and black pepper you use. Have fun experimenting.It's delicious if you rest the marinated chicken in the fridge to allow the flavor to blend.Once you put the meat in the oil, don't touch it until the batter turns firm!When the batter has hardened, you can separate the pieces of meat or turn them over. Recipe by Eiyoushino recipe

This one is very close to the fried chicken recipe my dad (he is the professional chef) cooked for us at home in Hokkaido but I added some twists 💕to it.

Ⅰ wanted to add this to the bento lunchbox for my child's Field Day, so I made some fried chicken that are slightly different than normal♡I always make karaage with sake and soy sauce as the base flavor, but this time I thought, "why not try adding miso?" And when I tried it, it came out so good♪The ratio to coat the chicken is 1 part katakuriko to 2 parts flour, and it's quite important.＾＾The chicken will get tough if you over-fry it, so please be careful ☆ Recipe by Orihime mama