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 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 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.

My husband loves karaage, so I wanted make it easily and tasty.The amount of katakuriko potato starch flour to use.For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating.For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white.Adjust it as you like. Recipe by Minaichigo

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 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*

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato

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

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

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

I wanted to make hassle-free chicken karaage.By rubbing the meat well, you can skip the step of letting the flavors meld.Crank the heat to high to make the karaage crispy.If cooking with the skin, cook with the skin side down first. Recipe by 35na25