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10 Delicious Karaage Recipes: From Classic to Creative


Introduction to Delicious Karaage Recipes

Karaage, a Japanese term for deep-fried marinated chicken pieces, has gained immense popularity across the globe. It’s no wonder that this versatile dish appeals to people who love crispy and flavorful food. This article will take you through 10 delectable Karaage recipes from traditional classics to more inventive and creative ones.

Classic Japanese Karaage Recipe

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 3 tablespoons of soy sauce
  3. 2 tablespoons of mirin (Japanese sweet rice wine)
  4. 2 tablespoons of sake (rice wine)
  5. 1 teaspoon of minced garlic
  6. 1 teaspoon of grated ginger
  7. 1 teaspoon of sesame oil
  8. 500 ml of vegetable oil, for frying
  9. Salt and pepper to taste

Instructions:

  1. Combine the soy sauce, mirin, sake, garlic, ginger, sesame oil, salt, and pepper in a bowl. Mix well.
  2. Place the chicken pieces into the marinade and ensure they’re evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a large frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set it aside on paper towels to absorb remaining oil.

Korean Spicy Soy Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of soy sauce
  3. 2 tablespoons of gochujang (Korean fermented chili paste)
  4. 1 teaspoon of minced garlic
  5. 1 teaspoon of grated ginger
  6. 1 teaspoon of sesame oil
  7. 500 ml of vegetable oil, for frying
  8. Salt and pepper to taste
  9. Cornstarch or potato starch (optional)
  10. Chopped green onions for garnish (optional)

Instructions:

  1. Mix the soy sauce, gochujang, garlic, ginger, sesame oil, salt, and pepper in a bowl.
  2. Add the chicken pieces to this marinade and toss them until evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Drain the chicken from the marinade using a strainer and discard the remaining marinade. Add cornstarch or potato starch to the chicken pieces, coating each piece evenly.
  5. Fry the chicken until golden brown and cooked through, approximately 5-8 minutes.
  6. Remove from the pan using a strainer, drain any excess oil, and set aside on paper towels. Garnish with green onions if desired before serving.

Lemon Soy Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of lemon juice
  3. 3 tablespoons of soy sauce
  4. 2 teaspoons of minced garlic
  5. 1 teaspoon of grated ginger
  6. 1 teaspoon of sesame oil
  7. 500 ml of vegetable oil, for frying
  8. Salt and pepper to taste
  9. Lemon wedges (optional)
  10. Fresh cilantro or parsley leaves for garnish (optional)

Instructions:

  1. Combine the lemon juice, soy sauce, garlic, ginger, sesame oil, salt, and pepper in a bowl. Mix well.
  2. Add the chicken pieces to this marinade and toss them until evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Garnish with lemon wedges and fresh cilantro or parsley before serving.

Sesame Miso Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 3 tablespoons of white miso paste
  3. 2 tablespoons of honey
  4. 2 teaspoons of minced garlic
  5. 1 teaspoon of grated ginger
  6. 1 teaspoon of sesame oil
  7. 500 ml of vegetable oil, for frying
  8. Salt and pepper to taste
  9. Toasted white or black sesame seeds (optional)

Instructions:

  1. Combine the miso paste, honey, garlic, ginger, sesame oil, salt, and pepper in a bowl. Mix well.
  2. Place the chicken pieces into the marinade and ensure they’re evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a large frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Sprinkle toasted sesame seeds before serving, if desired.

Thai-Style Coconut Curry Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 1 tablespoon of Thai red curry paste
  3. 3 tablespoons of coconut milk
  4. 2 tablespoons of soy sauce
  5. 2 teaspoons of minced garlic
  6. 1 teaspoon of grated ginger
  7. 1 teaspoon of sesame oil
  8. 500 ml of vegetable oil, for frying
  9. Salt and pepper to taste
  10. Lime wedges (optional)
  11. Fresh cilantro or Thai basil leaves for garnish (optional)

Instructions:

  1. Mix the Thai red curry paste, coconut milk, soy sauce, garlic, ginger, sesame oil, salt, and pepper in a bowl. Mix well.
  2. Place the chicken pieces into this marinade and toss them until evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Garnish with lime wedges and fresh cilantro or Thai basil before serving.

Cajun Spice Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of Cajun seasoning blend (or create your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt)
  3. 500 ml of vegetable oil, for frying
  4. Salt and pepper to taste

Instructions:

  1. Combine the Cajun seasoning blend in a large bowl.
  2. Coat each chicken piece with the seasoning mixture and ensure they’re evenly coated. You can reserve some of the spice mix for later use if you prefer.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. You can sprinkle some reserved Cajun seasoning over the fried chicken before serving for an added flavor boost if desired.

Mediterranean Herb Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of extra virgin olive oil
  3. 2 tablespoons of fresh oregano leaves (or 1 teaspoon dried oregano)
  4. 2 tablespoons of chopped parsley
  5. 2 tablespoons of minced garlic
  6. 1 tablespoon of lemon juice
  7. 500 ml of vegetable oil, for frying
  8. Salt and pepper to taste
  9. Fresh oregano sprigs (optional)
  10. Chopped fresh parsley (optional)

Instructions:

  1. Combine the olive oil, fresh or dried oregano, chopped parsley, minced garlic, lemon juice, salt, and pepper in a bowl.
  2. Place the chicken pieces into this marinade and toss them until evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Garnish with fresh oregano sprigs and parsley if desired before serving.

Sweet Garlic Soy Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of soy sauce
  3. 2 tablespoons of honey
  4. 2 tablespoons of sesame oil
  5. 2 teaspoons of minced garlic
  6. 1 teaspoon of grated ginger
  7. 500 ml of vegetable oil, for frying
  8. Salt and pepper to taste
  9. Toasted white or black sesame seeds (optional)

Instructions:

  1. Combine the soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper in a bowl. Mix well.
  2. Place the chicken pieces into this marinade and ensure they’re evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Sprinkle toasted sesame seeds before serving if desired.

Buffalo Hot Sauce Karaage

Ingredients:

  1. 1 kg of chicken thighs or breasts, cut into bite-sized pieces
  2. 4 tablespoons of hot sauce (like Frank’s RedHot Original or your favorite brand)
  3. 2 tablespoons of butter, melted
  4. 1 teaspoon of garlic powder
  5. 500 ml of vegetable oil, for frying
  6. Salt and pepper to taste
  7. Blue cheese dressing or ranch dressing (optional)
  8. Celery sticks (optional)

Instructions:

  1. Mix the hot sauce, melted butter, garlic powder, salt, and pepper in a bowl.
  2. Place the chicken pieces into this marinade and toss them until evenly coated. Cover the bowl with plastic wrap and let it rest for at least 1 hour or up to overnight.
  3. Heat the vegetable oil in a frying pan until it reaches around 170°C (340°F).
  4. Using a slotted spoon, carefully transfer the chicken pieces into the hot oil. Fry them for about 5-8 minutes or until golden brown and cooked through.
  5. Remove the Karaage from the pan using a strainer, drain any excess oil, and set aside on paper towels. Serve with blue cheese dressing or ranch dressing and celery sticks as garnish if desired.