Karaage Chicken

Karaage Chicken 4

Karaage Chicken 2

Karaage Chicken 5

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 cornstarch and frying until crispy was inspired by Chinese cooking to which I say, thank you 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 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.

Karaage Chicken 6



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