My mom often made this recipe for me when I was younger.Now it's one of my family's favorites.It's perfect for bento, too.The amounts of the listed ingredients are all roughly 2 tablespoons, so it's easy to remember.But everyone has their own preferences, so adjust the amounts as you'd like. Recipe by uzukaji

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 often make this with chicken, which is cheaper than shrimp, with chili sauce, but I wanted to make something a little different, a sauce that was a bit spicy and creamy. I always used to mix some ketchup with chili sauce so I tried mixing some mayonnaise too to make an aurora sauce base.The sauce is quite thick, so you pour it over some quickly blanched bell peppers. By adjusting the amount of doubanjiang, even small children who don't like bell peppers should eat them up with the sauce.You can leave out the oyster sauce in the marinade. You can make up for it with Worcestershire sauce.The sauce goes well with fried squid or shrimp too, in which case use XO sauce instead of oyster sauce. Recipe by Sabumochi

I wanted to add some spiciness to my usual karaage.Massage the seasonings into the meat, cut open the thick parts, and fry in hot oil to make them crispy and delicious.When you fry, you lose a bit of the spiciness, so use a slightly generous amount of doubanjiang. Recipe by Chiton

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 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 made a variation of Nagoya-style chicken wings.Absolutely nothing, since it's easy! Recipe by Chiton

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

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

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

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

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