Karaage (deep-fried chicken)鶏のから揚げ


As well as ginger pork, karaage has been a very popular dish in Japan for a long time.
You can always find it on menus at local diners and izakayas (Japanese-styled bars). It’s a must for special events like; sport days, cherry blossom viewing, firework displays etc. Everyone loves it!
It’s so simple you can even cook it home. You can buy karaage mix at supermarkets, but I recommend you make your own. It’s worth it!

➡ Ingredients (for four people)

  • 2 chicken thighs
  • One bag of shishitos
  • 7-8 cherry tomatoes
  • Some oil for deep-frying
  • Some katakuriko (potato starch)
  • (Marinade sauce)

  • 3 tablespoons of sake
  • 4 tablespoons of soy sauce
  • One piece of ginger (about 10 grams)
  • One clove of garlic
  • A pinch of salt and pepper

➡ Recipe

  1. Grate the garlic and ginger. Mix them with sake, soy sauce, salt and pepper to make the marinade sauce.
  2. Cut the chicken into bite-sized pieces. Rub the chicken in the marinade sauce and leave them for 10-15 minutes.
  3. Put shallow vertical cuts into the surface of the shishitos and deep-fry them at 160 degrees for 10-20 seconds.
  4. Roll the marinated chicken pieces in katakuriko and deep-fry them at 170 degrees until they go light brown. Turn the heat up to 180 degrees to give them crunchy textures.

💡 Tips

  1. If you leave the chicken in the sauce too long, the chicken will get watery. Be careful.
  2. You can add curry powder to the marinade sauce.
  3. Any veges go well with this dish.
  4. If you don’t have katakuriko, flour is okay to use. Katakuriko makes them crunchier though.

😐  I’ve tried it! By the editorial staff

  • Karaage has been one of the most popular okazu among children in the last couple of years.
  • The best karaage balls usually have crunchy texture outside and juicy meat inside.
  • As we didn’t deep-fry them twice, they look a bit undercooked outside and they are lacking in crunchiness.

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➡  材料 (約4人分)

  • 鶏もも肉・・・2枚
  • しし唐・・1袋
  • プチトマト・・7~8個
  • 揚げ油・・・適量
  • 片栗粉・・適量
  • <つけダレ>

  • 酒・・・大さじ3
  • 醤油・・・大さじ4
  • 生姜・・1かけ
  • にんにく・・1かけ
  • 塩・・少々
  • 胡椒・・少々

➡ 作り方

  1. にんにく・しょうがはすりおろし、酒・醤油・塩・胡椒と合わせる
  2. 鶏肉を一口大に切り、つけダレをよく揉み込みそのままつけておく。10~15分。
  3. しし唐には縦に切れ目を入れ、160度で10~20秒揚げる。
  4. 2.の鶏肉に片栗粉をつけ、170度の油で色づくまで揚げ、最後に180度でからりと揚げる。

💡 Tips

  1. 鶏肉をつけダレにつけておく時間は、長すぎると鶏肉の水分が出てしまうので注意。
  2. つけダレにカレー粉を加えてもOK
  3. 付け合せの野菜は何でもOK
  4. 片栗粉がなければ、小麦粉でもOK。片栗粉のほうがカラッと揚がります。

😐 作ってみました! By 編集部


  • ここ数年、子供の好きなおかず人気ランキングで首位を続けています。
  • 衣はサクサク、中はジューシーなから揚げがベストだとよく言われています。
  • 今回は二度揚げしなかったので、色も薄いし、サクサク感がイマイチでした。。

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