Japanese Chicken Karaage, No Sake, No Mirin

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Chicken Breast is Popular Overseas

Chicken breast meat is more popular abroad, and thighs are usually sold with bones. When I first came to Finland, I could hardly find thigh meat, so I used to make pork karaage.
Pork Karaage, No Sake, No Mirin
These chunky pieces of pork karaage are seasoned mouth-watering with a rich sweet&salty marinade of ginger and garlic. Cooked karaage-style.

However, after six months in Finland, I started to see chicken thigh in various supermarkets. To be precise, it may be that I finally discovered that thigh meat is sold in the market. The thigh is smaller than Japanese thighs and does not have the skin on it. Probably due to the different working procedure. But I am very grateful that I do not have to remove it from the bone myself.

My Karaage and the Batter

My karaage is sweetly seasoned. I have eaten fried chicken at many restaurants, but I think our karaage is the best. If you think sweet seasoning is not acceptable, please give it a try. The rumor got around that Ahi’s karaage was somehow delicious, and at my high school’s sports day, I packed a lunch box full of karaage and completed the lunch box by exchanging with my friends.

I think it depends on the family what they use for the batter. I’ve always been a fan of potato starch. After experimenting with different proportions, I think half potato starch and half flour is fine for the texture and many other reasons. I also have a recipe for making a crunchy batter. For more details, please see this article.
Batter for Karaage: The Ratio and How to Make It Crispy
The batter for karaage is flour or potato starch. You can change the crispiness by the ratio.This recipe is for a more crispy texture karaage.

Japanese Chicken Karaage, No Sake, No Mirin

One of the most famous and popular Japanese foods is no doubt chicken karaage. Here’s a perfect and easy recipe, without sake and mirin!
Prep Time5 mins
Rest Before Cook30 mins
Cook Time20 mins
KeywordMeat Prep
Servings2 people
INGREDIENTS
ingredient
  • chicken thigh (or chicken wing) 400 g
  • soy sauce 3 Tbsp
  • brown sugar 3 Tbsp
  • water 1 Tbsp
  • ginger (1 slice, *1) 5 g
for cooking
  • oil (for deep fry)
  • potato starch (for roll chicken in before frying)
tool
  • plastic bag
  • kitchen paper
  • frying tong
INSTRUCTIONS
preparation
  • Grind ginger.
  • Put soy sauce, brown sugar, water and ginger in the bag and mix well.
  • Cut chicken thigh to chunky pieces.
  • Put the chicken in the seasoning bag and mix with a massaging motion.
  • Let the chicken come in the fridge more than 30 minutes, for stronger seasoning let it rest overnight(*2).
cooking
NOTES
*1
The seasoning is also delicious with garlic. Personally, I like fried pork with garlic and fried chicken without garlic.
Pork Karaage, No Sake, No Mirin
These chunky pieces of pork karaage are seasoned mouth-watering with a rich sweet&salty marinade of ginger and garlic. Cooked karaage-style.
 
*2
After the preparation process, it is convenient to season the meat in the refrigerator and then freeze it. So that, it can be thawed and cooked immediately. When I buy meat, I season it with this and that before freezing.
 
*3
Carefully wipe off the water from the meat. A thin coat of potato starch is all that is needed. If you do this process carefully, you will end up with crispy fried chicken.
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