Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Deep-fried / Kara-Age - Japanese Style Fried Chicken Recipe
    Lost? Site Map

    Kara-Age - Japanese Style Fried Chicken

    Kara-Age - Japanese Style Fried Chicken. Photo by Baby Kato

    1/7 Photos of Kara-Age - Japanese Style Fried Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Chef floWer's Note:

    I love Japanese food, I don't make this recipe to often as I try to stay away from deep frying. It comes from a book called 'Taste of Japan' by Masaki Ko.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Ingredients

    • 8 boneless chicken thighs
    • oil, for deep frying
    • 1/2 cup cornflour, for coating (you may need a more then 1/2 cup)

    For the marinade

    Garnish

    • salad leaves

    Directions:

    1. 1
      Grate the ginger and squeeze it over a bowl to extract it's juices. Add the sake or wine and soya.
    2. 2
      Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes.
    3. 3
      Heat the oil slowly for 165-170oC/330-340oF. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once. Deep fry the chicken pieces for 4-5 mins, until crisp, golden and cooked through.
    4. 4
      Halve on chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold.
    5. 5
      Garnished with salad leaves.

    Ratings & Reviews:

    • on March 10, 2007

      45

      I had never made karage with any ginger in it. It was a nice change of pace. A tip we use at the resturaunt is to soak the chicken in water for about 10 minutes and then pat dry before marinating. This allows the marinade to soak deeper into the meat and gives more flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2007

      55

      Fantastic flavor! I used chicken breasts which had been pounded to within an inch of their lives and they really soaked up the marinade! I grate the ginger by keeping the root in the freezer at all times and then grating it while frozen on my Microplane zester. I used saki and tamari sauce. I don't like to deep fry so I just shallow-fried the chicken, and we loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2006

      55

      A resounding 5 stars for taste and ease in preparation. Anytime my 4 kids unanimously agree on a dish, it stays in my permanent recipe files. I used skinless breasts instead of thighs, cut them up into nugget sized pieces, and used chinese rice wine instead of sake. I added a little bit of sugar for extra flavor. Yummy! Thank you for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Kara-Age - Japanese Style Fried Chicken

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.7
     
    Calories from Fat 264
    53%
    Total Fat 29.3 g
    45%
    Saturated Fat 8.1 g
    40%
    Cholesterol 157.9 mg
    52%
    Sodium 1151.0 mg
    47%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.6 g
    2%
    Protein 35.6 g
    71%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites