When most people hear the word Karaage (唐揚げ), they automatically think of the Japanese equivalent to fried Chicken nuggets. Karaage though is a cooking technique, not a dish. Let’s take a closer look at this Japanese method of frying and at the dishes that are made with this cooking technique.
Karaage is a method which is used to deep fry various foods, most often chicken, but also other meat and fish, in oil. The process involves small pieces of the food in a sauce, then lightly coating it with seasoned flour or starch mix, and frying in light oil. It is similar in technique to the preparation of tempura. Karaage is often sold at food stalls like Yatais or as a snack while drinking at an Izakaya. It is most commonly served with mayonnaise and has the reputation to accomplish beer very well. Karaage is easy to make at home.
Here is a nice recipe for good and crispy Karaage for you to cook and enjoy.
300g boneless skin-on chicken thighs
3 tbsp soy sauce
1 tbsp cooking sake
5g fresh ginger, grated
2 cloves garlic, crushed
1/4 cup katakuriko potato starch, to coat
cooking oil, for frying
Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness. Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Add the chicken, coat well, and let it rest for 30 minutes in there. Drain any excess liquid from the chicken and add your katakuriko potato starch. Mix until the pieces are fully coated.
Heat some cooking oil in a pan to around 180°C and test the temperature by dropping in some flour (if it sizzles on impact, the oil is hot enough). Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown color, then remove and allow to drain on a wire rack or kitchen roll.
Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.