Karaagi
6 servings
60 minutes
Karaage is one of the most popular dishes in Japanese cuisine, featuring a perfect combination of crispy crust and juicy, flavorful chicken meat. This dish has its roots in Chinese culinary tradition but has gained a unique character in Japan. Chicken pieces marinated in soy sauce with ginger are then coated in starch and fried until golden brown. The main feature of karaage is double frying, which makes the texture perfectly crispy. Its taste is umami with subtle notes of spiciness and sweetness. Karaage is served with rice, vegetables, or simply as a snack with drinks. Due to its simplicity and rich flavor, it has become an integral part of Japanese street food and home gatherings.
1
Cut the chicken fillet into small pieces (1-2 bites)
- Chicken breast fillet: 300 g
2
Pepper, salt, add ginger.
- Ground black pepper: to taste
- Salt: to taste
- Ginger: to taste
3
Pour in soy sauce and mix everything. The sauce should not fully absorb into the chicken.
- Soy sauce: 7 tablespoons
4
Leave in the refrigerator for half an hour to an hour.
5
Pour starch into a deep plate. Add a little salt and pepper. Do not add flour or eggs under any circumstances.
- Starch: 1 glass
- Salt: to taste
- Ground black pepper: to taste
6
Heat vegetable oil in a thick-bottomed pot or cauldron (the chicken should float in it). If you have a deep fryer, even better.)
7
Coat each piece of chicken in starch, ensuring it is evenly covered, but be sure to shake off the excess.
8
Fry in oil until golden brown + a couple more minutes. In total, it takes no more than 5-6 minutes.
9
Take the chicken out of the oil for 30 seconds
10
Again place in hot oil for a few seconds
11
Place your karaage on paper towels.
