• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

December 22, 2015

Chicken karaage

karaage2

karaage4

karaage

karaage5

Chicken karaage

Print this recipe
Persons
4
Chicken karaage

Ingredients

  • 500g chicken thighs – boneless

For the seasoning :

  • 3 garlic cloves - finely chopped
  • 1 tsp ginger paste or fresh ginger - grated
  • 1 tbsp tsuyu
  • 1 tbsp cooking sake
  • 1 tsp sesame oil
  • 1/4 tsp fine salt

For the coating :

  • 1 egg - beaten
  • 5 tbsp rice flour
  • 3 tbsp katakuriko

Instructions

  • 1. Wash the chicken and pat dry with paper towel. Cut the chicken thigh into 3-4 pieces. (about 1.5 inch pieces). In a medium size bowl, add all seasoning ingredients, ginger, garlic, sake, sesame oil, salt and tsuyu with chicken. Rest it in the fridge for about 30 to 60 mins.
  • 2. Pour beaten egg into the mixture and stir them to combine well. In a separate medium bowl, mix the rice flour and katakuriko (potato starch), and set aside.
  • 3. Bring the oil in deep frying pan or a wok to 160C.
  • 4. Dredge marinated chicken pieces with flour mixture and dust off excess flour from the chicken.
  • Deep fry them for about 4 minutes (a few chicken in several batches.) and transfer the chicken onto the paper towel lined plate. Let them sit for the moment, the chicken will continue cooking with the remaining heat. Continue to deep-fry the remaining chicken.
  • 5. When you deep-fry all the chicken pieces, then bring the oil to 180 C. Deep fry them for the second time for about 1 to 2 mins, or until a deep golden brown and crispy.

  • Serve hot
© 2022 Copyright Dans la lune

karaage1

karaage3

235

Leave a Comment Filed Under: Chicken, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom