Karaage Chicken (Japanese fried chicken) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Karaage Chicken (Japanese fried chicken) Also known as Torinokaraage.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Torinokaraage

Karaage Chicken is a typical dish of Japanese cuisine that consists of pieces of chicken fried in a crisp and tempered mass. It is a very popular and appreciated dish in Japan, being found in various restaurants and even in street bars.

The recipe for Karaage Chicken is quite simple and consists of marinating the chicken pieces in a mixture of spices, such as ginger, garlic, shoyu and sachet, for a few hours. Then the pieces are wrapped in a paste made from wheat flour, corn starch and water, and fried in hot oil until they become well golden and crisp.

The result is a soft chicken inside and crocant outside, with a delicious and balanced taste between the spices. Karaage Chicken can be served as a main dish, accompanied by rice and salad, or as a snack, accompanied by varied sauces, such as mayonnaise or soy sauce.

In addition to being a very tasty dish, Karaage Chicken is also quite versatile, and can be made with different chicken cuts such as thigh, thigh or chest. In addition, you can add other ingredients to the marinade, such as pepper, curry or herbs, to give a touch of personality to the dish.

In Japan, Karaage Chicken is a very popular option for fast and practical meals and an alternative to traditional American fried chicken.

If you are a fan of Japanese cuisine or simply love fried chicken, try the delicious Karaage Chicken. You will surely be surprised by the combination of flavors and textures of this typical Japanese dish.

Origin and history of Frango Karaage (frango frito japonês)

Karaage Chicken is a dish of Japanese origin, which is made from pieces of fried chicken in a mixture of flour, corn starch and spices. It is believed that this recipe was introduced to Japan by the Chinese during the Ming dynasty. However, it was in the post-war period, after the Second World War, that Karaage became popular in Japan, becoming a very common dish and present on various occasions, from home meals to restaurants and street festivals. Today, Karaage is appreciated worldwide, being one of the most famous and loved Japanese foods by tourists.

About the recipe

• Name of the plate: Karaage Chicken (Japanese fried chicken)
• Name of the dish in English: Karaage Chicken (Japanese Fried Chicken)
• Name of the plate in Japanese: 鶏の唐揚げ
• Name of the Romanian dish: Torinokaraage

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: MEDIUM
• It suits: 1-3 people
• Occasions: Autumn, Spring, Summer, Winter Accompaniments.

Ingredients – Ingredients

Check out the necessary and optional ingredients. Karaage Chicken (Japanese fried chicken)It makes sense to improvise.

Recipe for Karaage chicken milk (Japanese fried chicken) Ingredients: - 300g of skinless and bone-free chicken shells - 3 tablespoons of soy sauce - 1 tablespoon of culinary sachet sachet - 5g of crushed fresh ginger - 2 crushed garlic teeth - 1/4 cup of catakuriko potato starch - cooking oil to fry - Japanese mayonnaise (optional) - lemon slices (optional) Preparation mode: 1. In a bowl, mix the chicken thighs with soy sauce, the culinary sachet, the crushed ginger and crushed garlic. Leave marinating for about 30 minutes. 2. In a fridge, boil the cooking oil in the middle of the heat. 3. In the meantime, put the crushed

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Recipes - How to Prepare

Now that you know the ingredients to make the recipe Karaage Chicken (Japanese fried chicken). Follow the instructions below in the preparation mode or step by step.

Preparation:

Cut 300g of chicken into small pieces, leaving a portion of skin or fat to get a crisp texture.

In one bowl, mix 5g of roasted ginger, 2 crushed garlic teeth, 3 tablespoons of soy sauce and 1 tablespoon of cooking.

Add the chicken to the mixture, making sure that all pieces are well covered, and leave marinating for 30 minutes.

Then squeeze the excess liquid and add 1/4 cup of katakuriko potato starch, completely covering each piece.

Heat the oil in a pot at 180 ° C and fry the chicken for about 3-4 minutes until it is golden and crouchy.

Slide into a grid or towel paper and serve hot or cold, accompanied by slices of lemon and Japanese mayonnaise.

For an easier version, try using a flour mixture for the marinade.

Remember that chicken thighs have more taste and are less dry than the chest.

And don’t forget that karaage is also delicious when served cold, perfect for a summer picnic or to take as a snack on a marmita.

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