Chicken Karaage

karaage chicken 2

Chicken Karaage (pronounced approximately: kada ahgE) is basically Fried Chicken, Japanese style. It’s often found in dinner “sets” in restaurants along with miso and salad, and in bento lunches in Hawaii and Japan.

I had never made Chicken Karaage until last week when my mom was in town celebrating her 83rd birthday.

Happy Birthday, Mom!

Happy Birthday, Mom!

We had planned to grill chicken our favorite way — and make Huli Huli Chicken. But alas, Mother Nature wasn’t be cooperative. I had already marinated 5 pounds of chicken thighs and I wasn’t about to not cook it for my mom’s celebration.  I remembered that the nice guy, Eric, who had given me the Huli Huli Chicken recipe, had told me he cooks it by dredging in corn starch or flour and frying it.  So I decided to give it a try.  I skinned the marinated chicken and cut into 1-inch pieces.  I tossed it in flour because I was out of corn starch.  The traditional way is to use potato starch if you have it.  I then fried it in a skillet in about 1/2-inch to 1-inch of oil.  You could also easily deep fry it.

The chicken was superb!  You would think that marinating for 24 hours would be overkill, but it is perfect.  The lightly fried chicken was tasty and had a thin delicate crust.  I served  it with hot white rice and Miso Green Beans.  My mom loves when I cook for her rather than going out, so I was happy to be able to pull it together even though it wasn’t exactly what we had planned.

Have you ever had Chicken Karaage in a Japanese restaurant?  Try it out — or better yet — make it yourself! πŸ™‚

karaage chicken 3

Chicken Karaage

Β½ cup soy sauce

ΒΌ cup sugar

2 tablespoons rice vinegar

1 tablespoon sake

10 slices ginger

5 large garlic cloves, smashed

1 tablespoon sesame oil

4-5 lbs. chicken thighs, de-boned, skin on

About 1 cup of flour, corn starch, or potato flour

1.  Mix soy, sugar, vinegar, sake, ginger, garlic, and sesame oil together until sugar dissolves.   Marinate chicken in mixture for 24 hours in refrigerator, turning once or twice.

2.  When ready to cook, skin chicken thighs and chop into 1-inch pieces.  Toss in flour until completely coated.

3.  Heat about 1 inch oil in skillet (or more if deep frying).  Fry chicken on each side for about 2 minutes each or until golden brown.  Drain on a rack over a baking sheet.  Serve immediately.

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13 Comments

Filed under chicken, Dinner, Vegetables

13 responses to “Chicken Karaage

  1. Happy birthday to your mom πŸ™‚ I’ll make this recipe for sure! My husband loves Japanese cuisine!

  2. That sounds very delicious! And looks mouthwatering too! I have chicken thighs so I think I’m just going to give it a try, thank you for the recipe! And happy birthday for your mother πŸ™‚

  3. Hi Melissa, Your mom looks fabulous! I hope she had a wonderful visit! I love making chicken karaage! I like to bake ours and coat them with corn starch but when I’m pressed for time (which is usually the case) I fry them – – and they are so good! I’ve never added sesame oil to ours but I’ll have to try that next time. What a nice dinner you prepared for your mom. She’s so lucky! Now I’m craving karaage which we haven’t made in a little while. πŸ™‚ Have a great day and hope you guys are enjoying your summer!!!

  4. Happy birthday to your mum my friend πŸ˜€
    Lovely looking chicken, so flavoursome!

    Cheers
    Choc Chip Uru

  5. I love chicken prepared both of these ways! Being born in Honolulu, I have fond memories of huli huli chicken grilling on a spit just outside the supermarket on weekends. Never made karaage, but will definitely try your recipe. Thank you!

  6. What a sweet post–I will give it a shot in honor of birthdays!
    Happy Nesting!

  7. Happy Birthday for your mom! I saved this recipe and will try it this summer, as a treat, get my fryer out and have a feast!

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