73 have already made this dish!
The preparation:
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Mince the ginger and garlic and cut the chicken pieces into bite-sized pieces. Make sure ALL the chicken pieces are the same size. Otherwise, the frying time will vary.
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Then add the following ingredients to a freezer bag: ginger, garlic, soy sauce, sake/white wine, sugar and a little oil approx. 1 tbsp + any additional ingredients you wish. Other ideas include pepper, peppercorns, oyster sauce....
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Once everything is well mixed, add the chicken and mix everything well.
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To allow the marinade to work optimally, place the bag in the refrigerator and allow the marinade to work for 20-30 minutes.
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Now heat the oil. (If you want to double fry, first heat the oil to 150°, fry the pieces for 5 minutes and heat the oil to 180° and fry again). For simple frying, just heat the oil to 180° and fry the chicken pieces.
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Before frying, roll the pieces in the cornstarch. You can also season this with pepper.
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Then fry the chicken pieces for about 5-10 minutes. (depending on the thickness and depending on double frying)
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The dish is ready. Serve with mayonnaise :)
Table of contents:
Karaage is a traditional Japanese recipe made from chicken drumsticks. The chicken pieces, whether breast, thighs or wings, are cut into bite-sized pieces and marinated in a spicy marinade. We recommend using chicken drumsticks or chicken legs. You only need to separate the meat from the bone yourself. With a little practice, this is easy to do. Because of the fatty skin on the chicken leg, this part of the meat tastes much better after frying than the lean chicken breast.
The right way to fry
Kara-age is not breaded, but only coated with a thin layer of starch. Kara-age becomes very juicy by frying and the tender meat melts in your mouth. Make sure you use real starch (potato starch or corn starch are both suitable), as this creates a super crispy crust. Another tip for especially delicious karaage is double frying. Similar to the very famous Korean fried chicken. Double frying creates an especially crispy crust. First you fry the chicken pieces at about 150° oil and then fry them again completely at 180° oil.
The unique marinade
The ideal spicy marinade consists of fresh ginger, good smelling garlic, high quality soy sauce, original Japanese sake and sugar. These ingredients are available in every German supermarket nowadays and are not expensive. Soy sauce and sake can also be used for many other Japanese dishes and should therefore not be missing in your Japanese cooking cabinet. You can add other spices to this basic marinade. Pepper, even better Japanese pepper Shansho, egg yolk, oyster sauce or fruit juice (optimally from yuzu) complement the basic marinade many times over.
Kara-age is perfect for your bento box
Karaage is also ideal as the contents of your bento box . Frying keeps the chicken pieces juicy and crispy and they taste almost as good as freshly prepared. Ideally, you should also add rice, thinly sliced cabbage and Japanese mayonnaise . These ingredients take the dish to the next level. A light Misu Shiro then rounds off the dish.
Comments
Ich finde super, dass man die Anzahl der Personen eingeben kann, und mir automatisch die Menge der Zutaten berechnet wird. Klasse Feature! Habe das Karaage mal ausprobiert und fand es sehr lecker. Daher gibt es 5 Sterne ;)
Haben noch nie so geniales Hähnchen gegessen
Ich habe Karaage das erste Mal in meiner Gastfamilie kennengelernt und war echt begeistert. Wollte es dann zu Hause mal nach kochen hatte das Rezept aber nicht, bin dann auf diese Website gestoßen. Und das Resultat: Einfach nur KLASSE! Schmeckt genauso wie das meines Gast-Papas. 5 Sterne auf jeden Fall!
Klingt lecker, wir hatten mal sowas ähnliches an nem Strassenfest. Ich hab mir leider den Namen nicht gemerkt... Sah aber sehr ähnlich aus also probier ich das hier definitiv aus! :D Tolle Website Kurze Frage: Denkt ihr das Huhn wird auch in einer Heissluftfriteuse gut oder sollte es wegen der Stärke doch besser Öl sein? Mir fehlt da etwas die Erfahrung mit :-)
Ihr schreibt in Eurer Rezeptbeschreibung "Wälze die Stücke vor dem Frittieren noch in dem Stärkemehl", das in dem Link angegebene Produkt sind aber Kartoffelfasern nicht Kartoffelstärke. Was ist jetzt richtig. Super Seite mit guten Rezepten.