What is karaage chicken (tori karaage)?
I first learned how to make karaage (kara a gee) chicken in a Japanese cooking class whilst living in Beijing. That was where I learned that coating things in flour or starch and frying until crispy was inspired by Chinese cooking and brought to Japan where it flourished. For this delicious influence, I must say thank you to China.
For me, karaage chicken is a necessary order at any Japanese restaurant. As a result of my constantly ordering and eating it, I consider myself a bit of a connoisseur of this delightful dish of Japanese fried chicken.
Chicken breast can be used for those so inclined but I found that boneless dark meat makes for the juiciest morsels. Whatever you choose, it’s fairly easy to throw together. Simply marinate it, coat it and fry it and you will have a tasty plateful of delectable chicken. Serve it on its own or with a big bowl of steaming ramen.