I always have a fondness for karaage, Japanese take on fried chicken. It’s crisp, juicy and has an Asian flavor to it. This is a very simple and tasty way of fried chicken. And best of all, they are pan-fried which is much more convenient than deep fried. I used breast meat to make Karaage but I think it will taste even better if you use dark thigh meat.Ingredients:
3 pieces chicken breast – cut into 1” cubes
3 tbsp of soy sauce
2 tbsp of sake (optional)
2 cloves of garlic – grated
1 tbsp ginger juice
salt and pepper to taste
A small onion (optional)
5 curry leaves (optional)
For Coating:
3 tbsp sesame seeds
Cornstarch or sweet potato starch
1. First of all, mix all the ingredients to marinate the chicken together for an hour.2. In a plate mix the sesame seeds and cornstarch. Coat the chicken with the flour mixture.
3. In a frying pan, heat up some oil. Pan fried the chicken in small batches until golden brown on both sides. Drain the oil on paper towels.
4. You can serve the chicken with some sweet chili sauce or some mayonnaise.
Note: I added some red onions and curry leaves half way through the frying as I always like the taste of them in my fried meat.
That looks great! Very tasty way to fry chicken, I'm sure!
ReplyDeleteI love chicken karaage. In fact any chicken that's cripsy is right up my alley. We would usually order a dish of this whenever we'll at a Japanese restaurant.
ReplyDeleteI have never even heard of this. Thanks for sharing!
ReplyDeleteWow..need to try this once. Never had this before but looks fabulous :)
ReplyDeleteLooks delicious! I gotta try this one..Thanks for the recipe =)
ReplyDeleteChicken karaage definitely taste better with dark meat. I used breast meat too (slightly chewy though).
ReplyDeleteI must make this! Man that sounds so darn good!
ReplyDeleteThanks Gert, for the recipe. Will use thigh meat. Easy to prepare and looks tasty too. :))
ReplyDeleteI gonna to try it out in one day, they are simple and easy to cook. Thanks for sharing.
ReplyDeletei'm definitely definitely going to try this recipe. had joted down the recipe, thanks for providing it.
ReplyDeleteInteresting style to cook with chicken. It look good. At first look I thought it was Tsao Chicken.
ReplyDeleteGertrude,
ReplyDeleteU love chicken karaage! I made it once in a while too! You idea of adding curry leaves and onions is just wonderful!
I love this! I always order this whenever I go to a Jap restaurant. Love how you added the curry leaves.
ReplyDeleteMeeso, Yes it is :)
ReplyDeleteJo, this is my fav dish to order from the Japanese restaurant too :)
Risa, do try this dish. Is really good.
Blogresipi, let me know if you like this dish :)
Jen, you are welcome.
Angie, I am sure it taste even better with dark meat.
Dawn, :)
Elin, how your family like this dish.
Emile, you are welcome.
Cindy, you are welcome.
Zue, this one is fried with no sauce in it.
Leemei, by adding the two extra ingredients it give this dish some extra flavor.
Pigpig, maybe you can cook this dish yourself :)
I learnt another Japanese dish today. Looks great! Tks for sharing.
ReplyDeleteGert, this one looks simple n nice..Got to try this..surely my kids would love it..thanks Gert..muaahhh
ReplyDeleteThis looks so scrumptious! And easy, too, which is something that will make me try it. Delicious!
ReplyDeleteFood for tots, thank you.
ReplyDeleteUmmi, hope anak anak you suka this dish.
Tammy, hope you like this.
You always have recipes I've been thinking of making, it's great, lol1
ReplyDeleteSorry we did not meet when I was in NY, however, I loved it so much that I'll probably be back sometimes :) So we can arrange to meet next time :)
Christelle, thank you. Sorry we can't meet up as my sisters were here visiting me too. Maybe we can meet up the next time you are here :)
ReplyDeleteyes of course! Next time will be easier too, as i'll know the place already, and might be able to travel on fr there :)
ReplyDeleteChristelle, yea hope we can meet up the next time.
ReplyDeleteTried your recipe yesterday (without onion), it was GREAT! Love your twist with the curry leaves. Thanks for sharing.
ReplyDeleteChun Har, glad that you like this dish.
ReplyDelete