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Oishi Book

Easy, Quick, and Tasty Asian Recipes

30 classic recipes, Dinner, Find by type, Meat, Recipes · 04/15/2021

Tori no Karaage Recipe ( 鶏の唐揚げ – Japanese Fried Chicken)

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Tori no Karaage (Japanese fried chicken) is  a Japanese famous food and the best fried chicken in the world. It is not only easy to make but also flavorful and tasty. Once you make Tori no Karaage, you’ll want to add it to your ordinary recipe list!! Here is the simple technique to make extra crispy Tori no Karaage.

 

karaage recipe

 

I love Tori no Karaage.

It’s easy to make and everyone loves it.

 

What is Tori no Karaage? (meaning)

Tori no Karaage is a Japanese fried chicken made from tasty soy sauce, sake, ginger, and garlic marinade, coated in potato starch (Japanese: Katakuriko) and deep fried. They are super tasty and crispy. You can find Tori no Karaage at home, street-side food, Izakayas and restaurants. I think every house has slightly different tasting Tori no Karaage.

I grew up having my mom’s Tori no Karaage and have always loved it so much. When I was a student, I remember that I was so happy when my bento box had Tori no Karaage. It made my day.

 

Tori no Karaage pronunciation

I bet the pronunciation of Tori no Karaage is not so important, but I would like to teach you how to pronounce it because you might happen to enter Japanese restaurant or visit Japan and order Tori no Karaage one day!

The pronunciation of Tori no Karaage is “To-ri-no ka-RA-AH-geh”.

 

Chicken thigh karaage or Chicken breast Karaage

There is always a question of “Which kind of chicken should be used for Tori no Karaage?”. The answer is you can use both.

But I recommend chicken thigh when you make Tori no Karaage because it is more flavorful and tasty than chicken breast.

 

Karaage vs Tatsutaage

So many people have questions about the differences between Karaage and Tatsutaage. Tatsutaage (竜田揚げ) is made from chicken, soy souce, mirin, and potato starch and then deep-fried until golden brown.

They are the same thing, aren’t they?

Karaage is seasoned and coated with flour and potato starch, while Tatsutaage is seasoned and coated with just potato starch, so Tatsutaage is more brown than Karaage.

As a little tip, Tatsutaage came from Tatsuta river(Tatsuta-gawa) in Nara prefecture. It has a white part which is thick coated with potato starch, and a brown part which is thin coated with potato starch. Those two parts show the river with autumn leaves.

 

Tori no Karaage batter mix

Omg I love easy cooking. Japanese store usually has Tori no Karaage mix because it is so popular in Japan. There lots of different Tori no Karaage mixes to choose from and you can purchase them from Japanese grocery stores or online.

For example, here is one you can buy online!

>Kikkoman Kara Age Mix, 6-Ounce (Pack of 4)

 

Ingredients for Tori no Karaage

1. Chicken

My Tori no Karaage uses skin-on boneless chicken thighs. They are more flavor than chicken breasts, however, if you would like to use breasts, that’s totally okay.

In the US, skin-on chicken thighs are usually sold with bones. You can ask your butcher to remove the bones or simply take the bones out by yourself. Also, you want skin-on chicken because it keeps Tori no Karaage so crispy on the outside.

 

2. Seasonings

As I mentioned earlier, every house has slightly different taste of Tori no Karaage. So you can use your favorite seasonings!  However, Tori no Karaage always includes soy sauce, sake, and ginger.

Some ideas for making your own Tori no Karaage:

  • Garlic powder
  • onion powder
  • mirin
  • pepper
  • curry powder

 

3. Coating

We use flour and potato starch to coat Tori no Karaage.

Flour options:

  • cake flour
  • all-purpose flour

You can use either of them!

 

Potato starch or Corn starch

People often question the difference between potato starch and corn starch. In Japan, potato starch is called Katakuriko (片栗粉) and it is more common than corn starch for frying food. In the US, corn starch is easier to find in grocery stores. So if you can’t find potato starch, you can use corn starch.

For frying, potato starch gets crispier than corn starch while corn starch has lighter taste.

 

4. Deep frying oil

I use vegetable oil to fry Tori no Karaage, but you can use:

  • Canola oil (キャノーラ油)
  • Sunflower oil (べに花油)
  • Rice bran oil (米油)

 

Tips to make The Best Tori no Karaage

Here are some tips for making the best Tori no Karaage!

  1. Cut the chicken the size of no more than 2 inches. And you want them to be the same size in order to cook them evenly!
  2. To get the crispiest Tori no Karaage, you want to do a double fry. For the first fry, fry on a low heat for a longer time. For the second fry use a high heat for a short time.
  3. Marinating the meat for about 20 minutes is extremely important to get tasty tasty Tori no Karaage! Don’t marinate too long!
  4. For the coating, try not to put too much flour or potato starch.(you can remove extra flour/potato starch if it looks too thick.) If you accidentally put too much, just rub off the extra before frying. If you don’t it can make the oil cloudy and ruin the texture of the Tori no Karaage.
  5. First coat with flour. Second cover with cornstarch!

 

Q&A Often asked about Tori no Karaage

How to cook Karaage

Q: Can I make Karaage without sake?

Yes, you can! However, Sake’s makes a big difference for making juicy Karaage. So if you have sake, I recommend you use it.

 

Q: Can I make Karaage without using potato starch?

Some people prefer not to use potato starch, Katakuriko, or  corn starch after coating with flour because they like the harder texture. But normally, we will use one of them to make crispy but soft inside Karaage.

 

Q: How can I make crispy and juicy Karaage?

Double frying, Sake, and Katakuriko are the key! You can buy Katakuriko at almost any Asian grocery stores or on Amazon. If you don’t have Katakuriko, use corn starch or potato starch instead. They are the key to make crispy and juicy Tori no Karaage!

 

Q: What should I do with the leftover oil?

This is also a big question “How or what should I do with the oil after I used it?”.

In Japan, there are a lot of chances to use oil in our meals, so we keep cooking oil in a container with a strainer(Aulett Home Bacon Grease Container With Strainer). Using this, you can reuse oil for deep frying 2-3 times!

Pouring the oil down the drain is not good for the environment. When you throw it out, I recommend pouring the oil into a Ziploc or plastic bag and then zipping or sealing it, then throwing into a trashcan.

 

Q: How to serve Tori no Karaage?

This is an individual preference. Personally, I like to serve with salad, mayonnaise, and rice. But some people prefer just Karaage, and others prefer with lemon and some vegetables.

You can serve Karaage in any style you want!

 

CHECK We have Instagram and Pinterest too. Please stay connected and let us know how you are satisfied with our recipe!

 

Tori no Karaage (Japanese Fried Chicken)

Yuka
Karaage Chicken is delicious Japanese fried chicken made from a tasty soy sauce, sake, ginger, and garlic marinade then coated in starch and deep fried
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 400 g boneless chicken thigh
  • 2 Tablespoon Cornstarch or potato starch
  • 2 Tablespoon all-purpose flour
  • 4 cups neutral-flavored oil (vegetable, rice bran, canola, etc)

Seasonings

  • ½ teaspoon salt
  • ⅓ teaspoon freshly ground black pepper
  • 1 knob ginger 1 ½ tsp minced ginger
  • 1 clove garlic 1 ½ tsp minced garlic
  • 1 Tablespoon soy sauce HERE to buy soy sauce
  • 1 Tablespoon sake HERE to buy sake
  • ½ teaspoon sesame oil HERE to buy sesame oil

Optional

  • salad
  • lemon for taste and garnish
  • Japanese mayonnaise for dipping. HERE to buy Japanese mayonnaise

Instructions
 

  • Gather all the ingredients.
  • Cut the chicken thigh into bite sized pieces (about 2-inches). Try to trim excess fat as much as possible.*1
    Season with salt and freshly ground black pepper.
  • Grate the ginger and mince the garlic.
    Put into a large bowl, combine ginger, garlic, soy sauce, sake, salt, and sesame oil. Whisk all together.
  • Add the cut chicken to the bowl and mix well. Cover and keep in the refrigerator at least 20 minutes.
  • Remove from the refrigerator and take the chicken out of the marinade. Prepare potato starch and all-purpose flour in separate piles.
    First, lightly dredge each chicken piece in the flour and dust off the extra flour.
  • Secondly, dredge the chicken in the potato starch and remove extra starch.
  • Pour the vegetable oil into a pot and heat the oil to 325ºF (163ºC). When oil is heated to 325ºF (163ºC), gently put each chicken piece into the oil. Add 3-5 pieces at a time, otherwise the oil temperature will drop and doesn't cook well.
  • 【First Deep Fry】Deep fry for 2 minutes, until you can see the outside of the chicken gets a light golden color. *2 After 2 minutes in the oil, move to a wire rack to drain excess oil.
  • 【2nd Deep Frying】Now heat the oil to 350ºF (177ºC). Deep fry for about 1 minute until the chicken looks slightly darker color and crispy. Move to a wire rack to drain extra oil and continue with the remaining chicken.

To Serve and eat

  • Let's serve! Karaage is often served with mayonnaise, some vegetables and lemon.

To Store

  • To store, let Karaage cool completely, and keep in an airtight container. It keeps nicely in the refrigerator for up to 3 days and in the freezer for up to a month.

Notes

*1 Having a lot of fat can cause bad texture and smell. You want to remove as much as possible.
*2 If the chicken changes color too quickly, this means the oil temperature is too high. Try either putting a few more pieces of chicken in the oil or lower the heat.

Nutrition

Calories: 350kcal | Carbohydrates: 10g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Author Yuka
Keyword chicken
Course Main Course
Did you make this recipe?We would like to see what you cook! Tag @oishibook on Instagram hashtag it #oishibook

Posted In: 30 classic recipes, Dinner, Find by type, Meat, Recipes · Tagged: Less than 30 minutes, Main

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Comments

  1. Jen says

    09/07/2021 at 05:47

    5 stars
    It was so tasty and easy to make! My kids love the recipe.

    Reply
    • Yuka says

      09/19/2021 at 12:31

      Thank you!

      Reply
  2. Bb says

    09/22/2021 at 00:52

    5 stars
    Hi Yuka! My family enjoyed this recipe SO much!

    Reply
    • Yuka says

      09/27/2021 at 17:20

      Hi Bb! Thank you so much. My family loves this recipe as well:)

      Reply

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