Craving some crispy, juicy, and utterly irresistible karaage? Look no further! This collection of 10 incredible karaage recipes will tantalize your taste buds and have you frying up this Japanese fried chicken favorite in no time. From classic karaage chicken to exciting variations, we’ve got the perfect karaage recipe for every occasion. Get ready to discover your new go-to karaage dish!
Simple Macrobiotic Soy Meat Karaage
This recipe provides a quick and easy way to make delicious, macrobiotic-friendly soy meat karaage. Using minimal ingredients and simple steps, you can create a satisfying and flavorful dish.
Ingredients
- 1 1/2 oz dried soy meat
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 1 clove ginger (grated)
- 1 clove garlic (grated)
- 1 teaspoon sesame oil
- Potato starch (as needed)
Instructions
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Rehydrate and Marinate: Soak the dried soy meat in hot water for 5 minutes. Squeeze out the excess water. In a separate bowl, combine the sake, soy sauce, grated ginger, grated garlic, and sesame oil. Marinate the rehydrated soy meat in this mixture for about 5 minutes.
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Coat and Fry: Drain off any excess marinade from the soy meat. Coat the marinated soy meat thoroughly with potato starch. Fry the coated soy meat in hot oil until golden brown and crispy.
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Serve: Arrange a bed of fresh leafy greens on a plate. Place the crispy soy meat karaage on top of the greens and serve immediately.
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Note: This recipe uses approximately 1/3 of a standard 130g package of dried soy meat.
Sweet and Savory Glazed Karaage Bento
This recipe provides a quick and easy way to transform leftover karaage into a delicious and flavorful bento box component. By creating a simple glaze, you elevate the karaage with a sweet and savory profile that’s perfect for lunch.
Ingredients
- 3-4 pieces leftover karaage
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- White sesame seeds, to taste
Instructions
- Combine the sugar, mirin, and soy sauce in a frying pan and heat over medium heat.
- Bring the mixture to a boil. Add the leftover karaage and simmer until the sauce thickens slightly and coats the chicken evenly.
- Remove from heat and sprinkle with white sesame seeds to taste.
This glazed karaage is ready to be packed into your bento box! Enjoy!
Crispy Chicken Karaage Burgers
These flavorful chicken burgers take inspiration from Japanese karaage, offering a crispy and juicy alternative to traditional beef patties. Chicken breast is marinated in a savory blend of soy sauce, sake, and vinegar, then coated in a light batter and pan-fried to golden perfection.
Ingredients
- 200g chicken breast
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon vinegar
- 1 egg
- 2-3 tablespoons all-purpose flour
- 2-3 tablespoons cornstarch
Instructions
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Prepare the chicken: Cut the chicken breast into small, 1-2 cm cubes. These should be smaller than typical karaage pieces, making them ideal for shaping into burger patties. Place the chicken cubes in a plastic bag (set in a bowl for stability) for easy marinating.
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Marinate the chicken: Add the sugar, soy sauce, sake, vinegar, and egg to the bag with the chicken. Seal the bag tightly and massage the marinade thoroughly into the chicken, ensuring each piece is evenly coated.
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Add the dry ingredients: Add the all-purpose flour and cornstarch to the bag. Seal and massage again until the chicken is coated in the flour mixture.
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Cook the burgers: Heat a generous amount of oil in a frying pan over medium-high heat. Shape the chicken mixture into burger patties. Carefully place the patties in the hot oil and fry until golden brown and cooked through.
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Flip and finish cooking: Once the first side is golden brown, flip the burgers and cook the other side until equally golden and cooked through.
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Drain and serve: Remove the cooked chicken burgers from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately and enjoy!
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Optional additions: For a Japanese-inspired twist, consider adding rehydrated hijiki seaweed and sesame seeds to the chicken mixture before shaping into patties.
Crispy Rolled Pork Karaage
This recipe provides a simple and delicious way to make crispy rolled pork karaage, perfect for a bento box or as a snack.
Ingredients
- 150-200g thinly sliced pork (pork scraps)
- 1 teaspoon (or more) sake
- 1 teaspoon (or more) soy sauce
- 1 pinch grated ginger
- 1 pinch grated garlic
- 1 pinch pepper
- Potato starch (as needed)
- Vegetable oil (for frying)
Instructions
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Season the pork: In a bowl, combine the pork slices with sake, soy sauce, grated ginger, grated garlic, and pepper.
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Roll and coat: Roll up one or several slices of seasoned pork. Coat the rolled pork generously with potato starch, gently squeezing to ensure it adheres.
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Fry until crispy: Heat the vegetable oil in a pan over medium-high heat. Fry the starch-coated pork rolls until golden brown and crispy.
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Serve: Enjoy the karaage as is or pack it in a lunch box.
Tips & Notes
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You can use pre-minced ginger and garlic or about 1-2 cm of tube ginger/garlic.
Crispy Garlic Pork Karaage
This recipe guides you through making delicious, crispy Garlic Pork Karaage. The key to this dish is the flavorful marinade and the double frying technique, ensuring a perfectly crunchy exterior and tender, juicy interior.
Ingredients
- 1.1 lbs pork slices (or chopped or thinly sliced)
- Salt, to taste
- 2 tablespoons sake
- 1 tablespoon kelp soy sauce
- 2 teaspoons coarse garlic (or grated garlic)
- 2 teaspoons grated ginger
- 7 tablespoons potato starch
- 7 tablespoons brown rice flour (or rice flour or all-purpose flour)
- 1 1/4 cups frying oil (about 300 ml)
Instructions
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Prepare the Pork: Arrange the pork slices individually and season with salt. Then, add the sake, kelp soy sauce, garlic, and ginger.
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Marinate: Mix the pork and marinade thoroughly. Cover with plastic wrap and let it marinate in the refrigerator for 30 minutes to 1 hour. This allows the pork to absorb the flavors.
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Coat the Pork: In a plastic bag or bowl, combine the potato starch and brown rice flour. Add the marinated pork slices one at a time, ensuring they are evenly coated with the flour mixture.
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First Fry: Heat the frying oil in a pan over medium-high heat. Carefully place the coated pork slices in the hot oil, ensuring not to overcrowd the pan. Fry until the edges are crispy and the underside is golden brown.
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Second Fry: Flip the pork slices and fry the other side until golden brown and crispy. Remove the karaage from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
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Finish Frying: Repeat the frying process for the remaining pork slices, ensuring they are cooked to a perfect crisp.
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Serve: Squeeze fresh lemon juice over the crispy pork karaage before serving. For a complete meal, serve alongside your favorite sides such as fried pumpkin, okra, cherry tomatoes, and shredded cabbage.
Crispy Chicken Karaage with Shio Koji Marinade
This recipe guides you through making delicious, crispy chicken karaage using a flavorful shio koji marinade. Shio koji tenderizes the chicken and adds a unique umami depth.
Ingredients
- 2 pieces chicken thighs
- 2-3 tablespoons shio koji
- 1 clove grated ginger
- 1 clove grated garlic
- 1 teaspoon soy sauce
- 1 egg
- 5-6 tablespoons potato starch
- Frying oil, as needed
Instructions
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Prepare the Chicken: Remove excess fat from the chicken thighs and cut into bite-sized pieces.
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Marinate with Shio Koji: Add the shio koji to the chicken pieces.
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Add Aromatics: Add the grated ginger and garlic (tube garlic works too).
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Massage and Marinate: Massage the mixture thoroughly with your hands to ensure the chicken is well coated. Add soy sauce (adjust to your taste) and let it marinate for at least 30 minutes. This allows the shio koji to work its magic and tenderize the chicken.
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Prepare the Egg Wash: Beat the egg in a separate bowl.
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Coat with Egg: Add the beaten egg to the marinated chicken.
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Mix Well: Ensure the chicken is evenly coated with the egg wash.
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Add Potato Starch: Generously coat the chicken with potato starch.
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Form a Batter: Mix until a thick batter forms around the chicken pieces. This will create the crispy exterior when fried.
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Fry at Low Temperature: Fry the chicken in oil heated to a low temperature of 320°F to 340°F (160°C to 170°C). This is crucial for ensuring the chicken cooks through without burning.
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Fry Gently: Fry slowly and carefully, turning the chicken occasionally, until golden brown and crispy.
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Serve: Serve immediately. A squeeze of fresh lemon juice complements the karaage beautifully.
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Shio Koji Tip: This recipe uses shio koji made with a ratio of 4 parts koji to 1 part salt.
Crispy Pork Tenderloin Bites with Tangy Sweet & Spicy Glaze
This recipe provides a simple and flavorful way to enjoy pork tenderloin. The tenderloin is cut into bite-sized pieces, crisped to perfection, and then tossed in a vibrant sweet and spicy sauce. Served over a bed of shredded cabbage and topped with fresh sprouts and sesame seeds, it’s a delightful and easy meal.
Ingredients
Pork:
- 400g pork tenderloin block (about 14 oz)
Vegetables & Garnish:
- 4-5 cabbage leaves
- Radish sprouts (or green onions) to taste
- A pinch of toasted white sesame seeds
Pork Marinade:
- Sake, salt, and pepper to taste
Coating:
- Cornstarch
- Oil for frying
Sweet & Spicy Glaze:
- 10g butter (about 2 teaspoons)
- 4 tablespoons Worcestershire sauce
- 4 tablespoons ketchup
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons sake
Instructions
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Prepare the Pork: Slice the pork tenderloin into bite-sized pieces, approximately 1/4 inch thick. Season both sides with sake, salt, and pepper. Cover with plastic wrap and allow to marinate for 15 minutes. While the pork marinates, shred the cabbage.
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Fry the Pork: Coat the marinated pork pieces in cornstarch. Heat a generous amount of oil in a pan and fry the pork until golden brown and crispy.
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Make the Glaze: Carefully remove excess oil from the pan used to fry the pork. Add the butter and allow it to melt. Add the Worcestershire sauce, ketchup, soy sauce, sugar, and sake. Bring the mixture to a boil, allowing it to thicken slightly.
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Assemble and Serve: Arrange the shredded cabbage on a serving plate. Drizzle lightly with the sweet and spicy glaze. Place the crispy pork on top of the cabbage. Drizzle with additional glaze and garnish with radish sprouts (or green onions) and toasted sesame seeds.
Crispy & Easy Karaage (Kid-Approved!)
This simple karaage recipe is a guaranteed hit with kids! It’s perfect for lunchboxes or a quick dinner. The addition of flour to the coating helps the karaage stay crispy even when it’s cold, making it ideal for daycare or packed meals.
Ingredients
- 1 piece chicken thigh
- 1/2 teaspoon granulated chicken bouillon
- 2 teaspoons soy sauce
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 1/6 onion or apple (grated)
- about 3/4 inch garlic (from tube)
- about 3/4 inch ginger (from tube)
- 1 pinch pepper
- 2 tablespoons potato starch
- 1 teaspoon all-purpose flour
- Enough frying oil
Instructions
- Cut the chicken thigh into bite-sized pieces. In a bowl, combine the chicken bouillon, soy sauce, sake, sesame oil, grated onion/apple, garlic, ginger, and pepper. Add the chicken pieces to the marinade and let it sit for at least 2 hours in the refrigerator. This allows the flavors to penetrate the chicken.
- In a separate shallow dish, combine the potato starch and all-purpose flour. Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated. The combination of potato starch and flour is the key to extra crispy karaage that stays delicious even when cold.
- Heat enough frying oil in a thick-bottomed pot or deep fryer. This helps maintain a consistent temperature while frying, leading to crispier results. Carefully add the coated chicken pieces to the hot oil and fry until golden brown and cooked through.
Quick & Easy Chicken Karaage Donburi
This recipe provides a simple and satisfying way to enjoy chicken karaage in a flavorful Japanese rice bowl, or donburi. Using pre-made karaage makes this a quick and easy lunch or dinner option.
Ingredients:
- 3-4 pieces Chicken Karaage
- ¼ Onion
- 1-2 Shiitake Mushrooms
- 1 Large Egg
- ½ cup Dashi Stock (about 100 ml)
- 1 tablespoon Sake
- 1 tablespoon Mirin
- 1 tablespoon Soy Sauce
- 1 teaspoon Sugar
- 1 bowl Cooked Rice
- Optional: Green onions, Nori
Instructions:
- Prep the ingredients: Cut the karaage into bite-sized pieces. Slice the onion and shiitake mushrooms.
- Simmer the vegetables: In a frying pan, bring the dashi stock, sake, mirin, soy sauce, and sugar to a boil. Add the onion and shiitake mushrooms and simmer.
- Add the karaage: Add the karaage to the pan and simmer for about 2 minutes.
- Cook the egg: Pour in the beaten egg. Once it starts to set, turn off the heat and cover the pan to let the egg steam to finish cooking.
- Assemble the donburi: Serve warm rice in a bowl and top with the egg and karaage mixture. Garnish with optional toppings such as green onions and nori.
Crispy & Flavorful Chicken Karaage (Beginner-Friendly)
This recipe guides you through making delicious, crispy chicken karaage, perfect for beginners and experienced cooks alike. Learn the secrets to achieving that perfectly juicy interior and crunchy exterior.
Ingredients
- 1 3/4 lbs chicken thighs
- 1 clove garlic (grated)
- 1 clove ginger (grated)
- 2 2/3 tablespoons soy sauce
- 2 2/3 tablespoons sake
- 3/4 cup all-purpose flour (about 100 grams)
- 1/3 cup potato starch (about 50 grams)
- Oil (for frying – enough to submerge the chicken)
Instructions
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Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, combine the grated garlic, grated ginger, soy sauce, and sake. Add the chicken pieces and ensure they are well coated in the marinade. Cover and refrigerate for at least 1 hour, turning occasionally for even marinating. You can even freeze the marinated chicken for later use!
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Coat in Flour Mixture: Combine the all-purpose flour and potato starch in a shallow dish. Remove the chicken from the refrigerator and dredge each piece thoroughly in the flour mixture, ensuring it’s fully coated.
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First Fry: Heat the oil in a pot over medium-low heat. Test the oil temperature by dropping in a small amount of the flour mixture; it should sizzle and float to the surface. Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for about 1 1/2 minutes on one side.
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Second Fry: Turn the chicken pieces over and fry for another minute. Once the chicken is golden brown, increase the heat to high and fry for a final 30-40 seconds, turning occasionally. The chicken is ready when the sound of the frying changes and fine bubbles appear.
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Drain and Serve: Remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve hot and enjoy! Consider serving with fried potatoes or burdock root for a complete meal.
Tips & Serving Suggestions
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Freezing for Later: The marinated chicken can be frozen and used later, not just for karaage, but also for stir-fries or as a bento box addition.
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Bento Box Idea: Frying burdock root alongside the chicken makes a delicious and convenient bento box meal.
History of Karaage
While the exact origins of karaage are debated, it’s generally accepted that this beloved Japanese fried chicken dish has roots in the Showa era (1926-1989). Taishoya, a restaurant in Beppu, Oita Prefecture, is often credited with popularizing karaage in the 1920s. Facing meat shortages, they developed a way to stretch their limited resources by deep-frying small pieces of seasoned chicken, making it more affordable and accessible.
The technique of deep-frying bite-sized pieces of food was likely influenced by Chinese cooking methods. However, karaage distinguishes itself with its distinct marinade, typically featuring soy sauce, ginger, garlic, and sake. This flavorful marinade not only tenderizes the chicken but also infuses it with umami richness, a key characteristic of karaage.
Post-World War II, as Japan’s economy recovered, karaage gained widespread popularity. Its relatively simple preparation and delicious taste made it a staple in homes and restaurants across the country. From izakayas (Japanese pubs) to bento boxes, karaage cemented its place as a comfort food classic.
Nutritional Content and Benefits of Karaage
While undeniably delicious, karaage isn’t typically considered a health food. It’s deep-fried, meaning it can be high in calories and fat, especially saturated fat. The exact nutritional content varies depending on the ingredients and cooking methods, but generally, a serving of karaage contains a significant amount of protein from the chicken, along with some carbohydrates from the marinade and coating. It’s important to enjoy karaage in moderation as part of a balanced diet.
Despite its indulgence, karaage does offer some nutritional benefits. Chicken is a good source of lean protein, crucial for muscle building and repair. It also provides essential vitamins and minerals like niacin, selenium, and vitamin B6. The marinating process can also add flavor and potentially some benefits depending on the ingredients used, such as ginger or garlic. However, these benefits can be offset by the frying process.
To make your karaage slightly healthier, consider using a lighter coating, removing excess oil after frying with paper towels, and pairing it with nutrient-rich sides like a fresh salad or steamed vegetables. Controlling portion sizes is also key to enjoying this tasty dish without overdoing the calories and fat.
Tips for Choosing Quality Chicken
Since karaage relies heavily on the quality of the chicken, choosing the right cut is crucial. Freshness is key. Look for chicken that has a clean smell and a slightly pinkish hue.
For that signature karaage texture, opt for boneless, skinless thighs. They offer more flavor and stay juicy throughout the frying process. While breasts can be used, they tend to dry out more easily.
Pay attention to the texture of the meat. It should feel firm and springy to the touch, not slimy or sticky. Check the “sell by” or “use by” date to ensure peak freshness.