Dish

Karaage

Karaage is made by marinating bite-sized pieces of chicken in a mixture of soy sauce, sake, ginger, and garlic. The chicken is then coated in a mixture of flour and potato starch and deep-fried until crispy. The result is a juicy and flavorful chicken with a crispy exterior. Karaage can be served on its own or with a dipping sauce such as mayonnaise or soy sauce. It is often garnished with sliced green onions or sesame seeds.

Asian cuisine› East Asian cuisine› Japanese cuisine

Technique

Origins and history

Karaage originated in Japan and is believed to have been influenced by Chinese cuisine. It became popular in Japan in the 1950s and is now a staple in Japanese cuisine.

Dietary considerations

Karaage is not suitable for those with gluten intolerance or celiac disease due to the use of flour in the coating. It is also high in calories and fat due to the deep-frying process.

Variations

There are many variations of karaage, including using different meats such as pork or fish, or adding spices such as chili powder or curry powder to the coating mixture.

Presentation and garnishing

Karaage is often served on a bed of shredded cabbage or lettuce and garnished with sliced green onions or sesame seeds.

Tips & Tricks

To ensure the chicken stays juicy, marinate it for at least 30 minutes before coating and frying. Use a mixture of flour and potato starch for a crispy coating.