What is Karaage?
Karaage (唐揚げ), commonly known as Japanese fried chicken, is a beloved dish with global popularity. In Japan, it’s a fixture at many festivals (matsuri) and is frequently found at street-side stalls or in bento boxes at train stations. Outside Japan, Karaage has made its mark in Japanese restaurants and markets worldwide.
A Taste of Tradition
Karaage (pronounced ka-ra-ah-geh) brings to mind nostalgic memories of Japan. Imagine savoring this crispy delight on warm summer days or after a day on a snowy mountain. The aroma of fresh Karaage from a festival stall or a cozy eatery is both comforting and evocative of joyful times. Its pervasive presence in Japan speaks to its deep cultural significance.
The Essence of Japanese Fried Chicken
The term "Karaage" refers to a cooking technique where ingredients are marinated, coated in flour or starch, and fried in oil. Although chicken is the most common choice, other meats and fish can also be used. This cooking method dates back to the 1920s, but its roots extend further to the Edo period and even to Chinese cuisine. What began as a straightforward method for preparing chicken has evolved into a celebrated national dish with various styles and flavors. Karaage's popularity even extends to a dedicated festival celebrating this beloved fried treat.
Ingredients for Karaage
While you can use various types of meat for Karaage, chicken is the traditional choice. Specifically, boneless chicken thighs are preferred for their juicy, umami-rich flavor, which makes the dish especially satisfying.
Seasoning Japanese Fried Chicken
The fundamental seasoning for Karaage includes soy sauce, sake, and ginger. These ingredients create a flavorful marinade that enhances the taste of the chicken. However, many variations exist, allowing for additional ingredients that can elevate the basic seasoning to new levels of deliciousness.
Coating Karaage
For the coating, potato starch (katakuriko 片栗粉) is highly recommended. It yields a crispier texture compared to other options. If potato starch is hard to find, corn starch can serve as a good substitute. The choice of coating impacts the crunchiness and overall texture of the finished Karaage.
Enjoying Karaage Japanese Fried Chicken
Karaage, Japanese Fried Chicken is more than just a dish; it’s a cultural experience that encapsulates the essence of Japanese comfort food. Whether enjoyed at a festival, in a bento, or at a restaurant, Karaage offers a delightful taste of Japan’s culinary tradition. Embrace this crispy, flavorful treat and discover why it remains a cherished favorite!
Karaage
Ingredients
- 2 teaspoon Ginger
- 2 teaspoon Garlic
- 1 lb Chicken Thigh Boneless
- 1 tablespoon Sake
- 2.5 tablespoon Soy Sauce
- 1 tablespoon Mirin
- 1 cup Potato Starch
- Vegetable Oil
- 1 Lemon
Instructions
- Grind 2 teaspoon of fresh ginger.
- Grind 2 teaspoon of fresh garlic.
- Cut 1 lb of chicken into 2” pieces.
- Mix ground ginger and garlic with 1 tablespoon sake, 2 ½ tablespoon soy sauce, and 1 tablespoon mirin with pieces chicken.
- Cover and marinate for 1 hour or leave in the refrigerator overnight.
- Coat individual pieces of chicken in potato starch.
- Pour at least 2” of oil in a pot to fry chicken.
- Heat vegetable oil to 350° and place chicken pieces into pot.
- After 3-4 minutes, flip the chicken over in the oil and cook for 2 minutes.
- Fry until chicken is golden brown and cooked thoroughly, a total of 5-7 minutes.
- Place chicken on paper towel to drain.
- Plate chicken and sprinkle with lemon juice.
