Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It’s exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today.
Let’s make Japanese fried chicken by using our Japanese Frying Flour! In addition, it is exceptionally flavorful, juicy and ultra crispy. Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Also, come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.
Furthermore, the chicken always turned out with cracker-crisp skin and the meat absolutely something you want to indulge with great abandon. It’s essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil. With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals.
- Japanese Fried Batter Flour: 100g
- Water: 140cc
- Chicken pieces: 400g – 500g (About 2 chicken thighs)
- Firstly, add water and flour together. Mix well.
- Then, put the chicken pieces into the mixture and coat each piece.
- Heat oil to 170 degree Celsius.
- Deep fry for 90 seconds, or until the outside of the chicken is a light golden colour. If the chicken changes colour too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.
- Serve the chicken hot. Karaage is often served with a wedge of lemon and Japanese Mayo.