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.

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

It’s a lot easier than you’d think!

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

Just one cook book

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

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 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

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.

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

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

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