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

Karaage is our favorite dish.

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

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 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 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

Chicken Karaage with selaé

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

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious!I created this recipe thinking there must be an easy way to prepare it.In Step 6, the trick to make tasty karaage is to deep fry them to a crispy golden brown. Beware of spattering oil!When served hot, the texture of the chicken is crisp and juicy!If left for a while before serving, the texture will become fluffy and creamy.The meat is tender and tasty even after it has cooled. Recipe by ducksoup

Simple, easy, and delicious

This is my family's standard chicken karaage since we all love the green onion sauce.If you want to add some spice, mixing in 1 teaspoon of doubanjiang to the sauce makes it tasty.Enjoy it while piping hot. Recipe by haru001

It’s a lot easier than you’d think!