Karaage-style Fried Cod

I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe.My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi

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.

I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.-The more lard that you fry these in, the more aromatic they'll become.-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr

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

Just one cook book

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 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

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

Simple, easy, and delicious

It’s a lot easier than you’d think!

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

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 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

I'm experimenting in making dishes that'll go well. I've been making lots mock recipes using okara.These taste more like karaage if you don't smooth out the shape but leave it rough and uneven when dropping into the hot oil. You don't need to strain the tofu. Since these harden after they've cooled, eat while they're hot. Recipe by Yunyatomomo

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

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

There are a lot of similar recipes out there, but I can guarantee this one is delicious!-They're prone to scorching, so fry the chicken on low heat.-Adjust the amount of shio-koji depending on the brand you use. Recipe by Mangetsu152000

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

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 wanted to recreate my favorite octopus karaage that they serve in izakayas.It's our standard menu when octopus is cheap.It's so easy that there aren't hints.A point of advice from my mother: if you give them an extra coating of regular flour, it prevents and bursting. I tried it, and it didn't spit out oil. Still, it's not a 100% prevention, so you should still be careful. Recipe by Korosuke*choppa-.

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.

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

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

I made this recipe because I love salty karaage.You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.Crisply Deep-Fried Chicken Karaage..Don't touch or move them around too much when you first put them in the oil. After flipping them over, letting them feel the air while frying allows them to become extra crispy (also turn the heat up to high at the very end).If you don't have time, shorten the marinating time. You can also use shio-koji rather than salt. Recipe by Yuuyuu0221

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

I learned this from my older brother. He says this recipe went through many stages before finally reaching its current format.I think he taught me a version that used egg some time ago....When he taught me this recipe I was really impressed at how delicious it was! It's delicious when cold, so let's use it for bentos!Since you don't use any soy sauce this karaage doesn't burn as easily, and is juicy inside and crispy outside and full of umami.Use just the juice from grated ginger - this is a point my brother is particular about. No need for any pepper.You can just use a little garlic, or leave it out. Recipe by Okaraseijin

I made this for my fried chicken loving husband.I just eyeballed this with chicken breasts and whatever I had on hand, but since my husband loved it, I wrote this so that I wouldn't forget how to make it.When deep-frying the chicken, flip them over when the bottoms harden. When it has completely hardened all over, occasionally stir with long chopsticks to let in some air.Please coat thoroughly with the coating.I recommend using black pepper. You can mix whatever spices you want with the ingredients!The powdered coating will stick better if a tiny bit of vegetable oil is added to the △ batter mixture. Recipe by Iku..

Ah, I just made this recipe up, totally.Some people may not be too familiar with yuzu pepper paste, but you can buy it in tubes, which is really convenient.The key to the karaage is to fry it twice. It will come out juicy and crispy.When frying the chicken, give it a light squeeze with the skin side facing out. It will turn out even juicier and crispier. Recipe by Mameningen

I've been making this for years, but I measured out the ingredients properly for my own records.At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little.Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama