Best 7 Karaage Japanese Fried Chicken With Honey Mayoster Sauce Recipes
Karaage Japanese fried chicken with honey mayonnaise sauce, a delectable dish with crispy, juicy chicken coated in a flavorful batter and drizzles with a tantalizing honey mayonnaise sauce. This popular Japanese dish can be enjoyed as an appetizer, main course, or side dish. Whether you're a seasoned home cook or new to the kitchen, this recipe guide will provide you with step-by-step instructions, tips, and variations to help you create an irresistible Karaage that will satisfy your cravings and impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
KARAAGE (JAPANESE FRIED CHICKEN) WITH HONEY MAYOSTER SAUCE
Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge.
Provided by schen1
Categories World Cuisine Recipes Asian Japanese
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Add chicken; turn to coat. Marinate in the refrigerator, 8 hours to overnight.
- Whisk egg in a bowl until smooth.
- Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil.
- Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 46.1 g, Cholesterol 127.6 mg, Fat 47.5 g, Fiber 0.4 g, Protein 21.8 g, SaturatedFat 8.7 g, Sodium 1045.1 mg, Sugar 17 g
KARAAGE FRIED CHICKEN RECIPE BY TASTY
Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil
Provided by Rie McClenny
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
- Add the egg and potato starch to the chicken. Mix well.
- Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
KARAAGE (JAPANESE FRIED CHICKEN) WITH HONEY MAYOSTER SAUCE
Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge.
Provided by schen1
Categories Japanese Recipes
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Add chicken; turn to coat. Marinate in the refrigerator, 8 hours to overnight.
- Whisk egg in a bowl until smooth.
- Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil.
- Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.
Nutrition Facts : Calories 680.6 calories, Carbohydrate 46.1 g, Cholesterol 127.6 mg, Fat 47.5 g, Fiber 0.4 g, Protein 21.8 g, SaturatedFat 8.7 g, Sodium 1045.1 mg, Sugar 17 g
KARAAGE-JAPANESE FRIED CHICKEN
This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.
Provided by JustJanS
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
- Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
- Pat the chicken dry with paper towel and then toss in the corn starch.
- Heat the oil to 165-170C degrees and fry slowly and well.
Nutrition Facts : Calories 231.8, Fat 5.9, SaturatedFat 1.5, Cholesterol 124.5, Sodium 632.8, Carbohydrate 10, Fiber 0.2, Sugar 0.1, Protein 30.5
JAPANESE CHICKEN KARAAGE (FRIED CHICKEN)
Make and share this Japanese Chicken Karaage (Fried Chicken) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chicken Thigh & Leg
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken meat into a bite sized pieces.
- Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
- Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
- Knead the plastic bag until all spices and flour cover all meats.
- Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
- If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
- Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
- When the chicken fried beautifully brown, take them out of the pan onto paper towels.
- In addition If you sprinkle lemon juice on the chicken, it tastes better.
Nutrition Facts : Calories 139.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 62.4, Sodium 844, Carbohydrate 8.3, Fiber 1.1, Sugar 0.3, Protein 17
Tips:
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before serving.
- For a crispier coating, double-coat the chicken in the flour mixture. First, coat the chicken in the flour mixture, then dip it in the egg mixture, and then coat it in the flour mixture again.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs. However, panko breadcrumbs will give the chicken a lighter and crispier coating.
- To make the honey-mayoster sauce, you can use either Japanese mayonnaise or regular mayonnaise. Japanese mayonnaise is sweeter and tangier than regular mayonnaise, so it will give the sauce a more authentic flavor.
- Serve the karaage immediately with the honey-mayoster sauce, lemon wedges, and a sprinkle of fresh parsley.
Conclusion:
Karaage is a delicious and easy-to-make Japanese fried chicken dish that is perfect for a quick and easy meal or snack. The chicken is marinated in a flavorful mixture of soy sauce, sake, and ginger, then coated in panko breadcrumbs and fried until golden brown. The honey-mayoster sauce is the perfect dipping sauce for the karaage, and it adds a sweet and tangy flavor that complements the chicken perfectly. Whether you're serving karaage as an appetizer, main course, or snack, it's sure to be a hit with everyone who tries it.
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