JAPANESE CRISPY CHICKEN
I made this last summer holidays when I went back to Japan.It's really crispy and really nice, and you can serve it with fried sweet potato (satsuma imo), which we cook like french fries.
Provided by tomoko matsunaga
Categories Chicken Thigh & Leg
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Marinade:.
- Mix all the ingredients together.
- Chicken:.
- Trim off all the yellow fat from the chicken.
- Prick it all over with a fork.
- Rub the salt and pepper into the chicken.
- Marinate the chicken for about 30 minutes.
- Heat the oil for deep frying in a wok or deep pan.
- Dry the chicken with the kitchen paper.
- Coat the chicken with the corn starch.
- Shake off any extra corn starch.
- Deep fry until nice and golden colour and cooked through.
- We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.
JAPANESE CRISPY FRIED CHICKEN - KARA-AGE
This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.
Provided by Ume Murasaki
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
- Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
- In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
- Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).
Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9
JAPANESE STYLE CRISP CHICKEN WINGS
This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.
Provided by William Uncle Bill
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clip wing tips off and discard.
- Separate wings at joints.
- Wash and drain well.
- In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
- Add chicken wing pieces into a large zip-loc bag.
- Pour soy sauce mixture over the wings, shake bag to coat well.
- Place bag in refrigerator and marinate for 3 to 4 hours or longer.
- When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
- In a mixing bowl, mix together flour and bread crumbs.
- Roll wing pieces in flour mixture until nicely coated.
- Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.
JAPANESE-STYLE DEEP FRIED CHICKEN
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.
Provided by AMY
Categories World Cuisine Recipes Asian Japanese
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
- Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
- In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 4.8 g, Cholesterol 98.4 mg, Fat 16.7 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 2.8 g, Sodium 327 mg, Sugar 0.4 g
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
KARAAGE FRIED CHICKEN RECIPE BY TASTY
Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil
Provided by Rie McClenny
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
- Add the egg and potato starch to the chicken. Mix well.
- Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
KARAAGE (JAPANESE FRIED CHICKEN)
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan's "mama," who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken - meatier, fattier, and more flavorful than American supermarket meat - buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don't feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Categories poultry, appetizer, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams
More about "japanese crispy chicken recipes"
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (13)Total Time 25 minsCategory MainCalories 523 per serving
CHICKEN KATSU RECIPE: HOW TO MAKE CRISPY JAPANESE …
From masterclass.com
20 BEST JAPANESE CHICKEN RECIPES FOR DINNER - JUST ONE …
From justonecookbook.com
17 EASY JAPANESE CHICKEN RECIPES TO TRY FOR DINNER
From insanelygoodrecipes.com
THE BEST JAPANESE CHICKEN RECIPES: 8 DISHES TO TRY FOR …
From tasteofhome.com
AUTHENTIC CRISPY JAPANESE TERIYAKI CHICKEN - SUDACHI …
From sudachirecipes.com
Reviews 2Calories 369 per servingCategory Meat
EXTRA CRISPY CHICKEN WINGS | PERDUE®
From perdue.com
CRISPY CHICKEN KARAAGE - JAPANESE FRIED CHICKEN
From supergoldenbakes.com
CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE
From kitchensanctuary.com
CRISPY BREADED CHICKEN KATSU RECIPE - TASTING TABLE
From tastingtable.com
HONEY CHICKEN - STAYS CRISPY FOR HOURS! | RECIPETIN EATS
From recipetineats.com
JAPANESE CRISPY CHICKEN RECIPES
From tfrecipes.com
COPYCAT CHICKEN LETTUCE WRAPS WRAPS RECIPE - TODAY.COM
From today.com
KARAAGE (JAPANESE FRIED CHICKEN) 唐揚げ • JUST ONE COOKBOOK
From justonecookbook.com
EASY HOMEMADE JAPANESE CURRY WITH CRISPY CHICKEN KATSU
From japanesetaste.com
10 BEST CRISPY ASIAN CHICKEN RECIPES | YUMMLY
From yummly.com
GRILLED PERI-PERI CHICKEN WINGS WITH CRISPY GREMOLATA
From msn.com
25 BEST ASIAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #asian #japanese #easy #kid-friendly #picnic #chicken #deep-fry #dietary #comfort-food #inexpensive #meat #chicken-thighs-legs #taste-mood #savory #to-go #number-of-servings #technique
You'll also love