Japanese Popcorn Chicken Karaage Recipe By Tasty Recipes

KARAAGE (JAPANESE FRIED CHICKEN)

Karaage (Japanese Fried Chicken) image

Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.

Provided by Chef John

Categories Fried Chicken

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
⅛ teaspoon sesame oil
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed

Steps:

Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
Heat oil in a deep fryer to 350 degrees F (175 degrees C).
Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg

KARAAGE FRIED CHICKEN RECIPE BY TASTY

Karaage Fried Chicken Recipe by Tasty image

Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil

Provided by Rie McClenny

Categories Lunch

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lb skin-on chicken thigh, cubed
1 tablespoon sake
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon ginger, grated
1 clove garlic, minced
½ egg, beaten
⅓ cup potato starch
cooking oil, for frying

Steps:

In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
Add the egg and potato starch to the chicken. Mix well.
Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY

Japanese Popcorn Chicken (Karaage) Recipe by Tasty image

Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.

Provided by Alvin Zhou

Categories Appetizers

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
oil, for frying
lemon wedge
fresh parsley

Steps:

Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F (170°C).
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY

Japanese Popcorn Chicken (Karaage) Recipe by Tasty image

Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.

Provided by Alvin Zhou

Categories Appetizers

Time 20m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
oil, for frying
lemon wedge
fresh parsley

Steps:

Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F (170°C).
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

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