Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)
I tried adding a bit of curry powder as a hidden flavoring ingredient, which turned out great. It's a big family favorite.
If you cut the meat into large pieces and season it well to start, it won't get dried out at all when you fry it, and you'll have super tender karaage. Cheap breast meat becomes a favorite with everyone! Very filling, so great for bentos too!! For 5 servings. Recipe by Hinanachoko
Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)
I tried adding a bit of curry powder as a hidden flavoring ingredient, which turned out great. It's a big family favorite.
If you cut the meat into large pieces and season it well to start, it won't get dried out at all when you fry it, and you'll have super tender karaage. Cheap breast meat becomes a favorite with everyone! Very filling, so great for bentos too!! For 5 servings. Recipe by Hinanachoko
Cooking Instructions
- 1
Prep the ingredients. Slice the ginger without peeling it.
- 2
Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
- 3
Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
- 4
Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder.
- 5
Add the sake, soy sauce and ginger to the bowl and mix well.
- 6
Let it marinate for 20 to 40 minutes to flavor it well.
- 7
Pat the chicken pieces dry with paper towels.
- 8
Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
- 9
Shake off any excess flour.
- 10
Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.)
- 11
When the chicken has fried to a golden brown, drain them well.
- 12
Finished!!! Serve with sudachi citron or lemon.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Moist Fried Chicken Karaage with Chicken Breast Meat Moist Fried Chicken Karaage with Chicken Breast Meat
I wanted to make moist karaage fried chicken with cheap chicken breast cut that I can easily get ahold of.Japanese leek cooks very quickly so fry it up speedily over a high temperature This will make it taste amazing.The chicken is cut into long, thin strips so should also cook very quickly in little oil, perhaps making it a good candidate for your bento box? Recipe by santababy
-
Juicy Chicken Karaage Juicy Chicken Karaage
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 -
Juicy Karaage Fried Chicken Juicy Karaage Fried Chicken
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 -
Juicy Chicken Karaage (Japanese Fried Chicken) Juicy Chicken Karaage (Japanese Fried Chicken)
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. -
Tender and Flavorful Chicken Breast Karaage Tender and Flavorful Chicken Breast Karaage
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 -
Juicy Karaage (Japanese Fried Chicken) Juicy Karaage (Japanese Fried Chicken)
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 -
Very Juicy Chicken Karaage Very Juicy Chicken Karaage
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* -
Chicken Breast Karaage (Deep Fried Chicken) Chicken Breast Karaage (Deep Fried Chicken)
I made healthy deep-fried chicken karaage using chicken breasts.Use as much garlic and ginger as you want. I use grated garlic and ginger from a tube. You can also use chicken thigh meat.I also tried grating an onion to the marinade, then deep-fried the chicken. It came out pretty yummy. Recipe by Chisanchi -
Crispy Fried Chicken Breast Karaage Crispy Fried Chicken Breast Karaage
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 -
Juicy Karaage Fried Chicken with Cheap Chicken Breasts Juicy Karaage Fried Chicken with Cheap Chicken Breasts
I rearranged my usual recipe "Savory Chicken Breasts with Salt Marinade"that uses 2 breasts and made it using 3.Adjust the grated garlic, ginger, and shichimi chili pepper based on your tastes. Heating up the stored frozen pieces in the microwave for your bento lunchbox will really help on busy mornings. Recipe by Hokkori-no -
Juicy Chicken Thigh Karaage (Fried Chicken) Juicy Chicken Thigh Karaage (Fried Chicken)
This is a recipe handed down from my mother.When deep frying the first time around, make sure to take out the chicken when it is just slightly browned, and let it keep cooking with the residual heat. For 20 pieces. Recipe by Hoshitosoranodining -
More Recipes
- Komatsuna and Pork Soboro Rice Bowl
- An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg
- Miso Marinated Tofu
- Our Family's Delicious Beef Rice Bowl
- Chinese Chive and Egg Rice Bowl with Tons of Sauce
- Simmered Chicken Wings and Boiled Eggs
- Chicken Wing Gyoza (with chicken de-boning instructions)
- Yoshinoya-Style Beef Bowl
- Oven Baked Chicken Wings Glazed with Honey
- Grated Lotus Root Soup
Comments