Try Them In Your Bento Easy Our Family's Kara Age Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I wanted a reference for a recipe for kara-age, a standard bento item. It's easy to make a small portion of these. When making a large amount for a meal, see. There's nothing much to it, but I prepare the chicken up to Step 2, then allow it to sit in the refrigerator. Recipe by gambee I wanted a reference for a recipe for kara-age, a standard bento item. It's easy to make a small portion of these. When making a large amount for a meal, see. There's nothing much to it, but I prepare the chicken up to Step 2, then allow it to sit in the refrigerator. Recipe by gambee Try Them in Your Bento Easy Our Family's Kara-age Share its first Cooksnap! I wanted a reference for a recipe for kara-age, a standard bento item. It's easy to make a small portion of these. When making a large amount for a meal, see. There's nothing much to it, but I prepare the chicken up to Step 2, then allow it to sit in the refrigerator. Recipe by gambee I wanted a reference for a recipe for kara-age, a standard bento item. It's easy to make a small portion of these. When making a large amount for a meal, see. There's nothing much to it, but I prepare the chicken up to Step 2, then allow it to sit in the refrigerator. Recipe by gambee Ingredients 1 serving 3 fillets Chicken thigh Seasoning ingredients: 1 tsp Soy sauce 1 tsp Sake 1 tsp Shio-koji (optional) 1 pinch Sugar 1/4 tsp Grated garlic 1/4 tsp Grated ginger 2 tsp Katakuriko 3 fillets Chicken thigh Seasoning ingredients: 1 tsp Soy sauce 1 tsp Sake 1 tsp Shio-koji (optional) 1 pinch Sugar 1/4 tsp Grated garlic 1/4 tsp Grated ginger 2 tsp Katakuriko Cooking Instructions 1 Chop the chicken into 2-3 pieces to fit your bento box. 2 Add all the other seasoning ingredients (except for the katakuriko) and mix together . 3 Right before deep frying, add the katakuriko to the mixture, deep fry in oil, then it's ready. 1 Chop the chicken into 2-3 pieces to fit your bento box. 1 Chop the chicken into 2-3 pieces to fit your bento box. 2 Add all the other seasoning ingredients (except for the katakuriko) and mix together . 2 Add all the other seasoning ingredients (except for the katakuriko) and mix together . 3 Right before deep frying, add the katakuriko to the mixture, deep fry in oil, then it's ready. 3 Right before deep frying, add the katakuriko to the mixture, deep fry in oil, then it's ready. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on February 20, 2014 07:19 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chicken Karaage for Bento Chicken Karaage for Bento This is a classic recipe in our home that we've been making for a long time. It's also great if you add egg (my mother passed this on to me). 2) It also works if you just use katakuriko. 3) Don't fiddle with the chicken too much when you start deep frying. 3) Start frying over medium heat, then increase to high heat at the end to get a crispy finish. Don't overcook if you are using chicken breast. Recipe by Yuuyuu0221 cookpad.japan Zangi Chicken Kara-age Bento Zangi Chicken Kara-age Bento I made a bento packed with various side dishes such as zangi (savoury or salty), potato salad (sour), braised kidney beans (sweet), fresh spring rolls (bitter) and scallop rice (umami). When the spitting noise from the oil calms down, it's time to take the chicken out. I call this noise, "angel's whisper." This kara-age recipe is for bento boxes so I don't use any garlic. Recipe by sachi825 cookpad.japan Crispy and Juicy Chicken Karaage for Bento Crispy and Juicy Chicken Karaage for Bento There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on. Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato cookpad.japan For Bento Karaage-Kun style Chicken For Bento Karaage-Kun style Chicken I made these simply because my son loves them. The point is to not cut the chicken too small so that it retains a nice texture. Make sure to properly press down on the meat and shape it in step 4. It is difficult to get the meat out of the bag, so that's why I cut it, but you don't have to if you aren't clumsy. Make these as spicy as you like. The chili pepper gives them a red color like store-bought. For 2 servings. Recipe by Moechin cookpad.japan Chicken Kara-age with Dashida Chicken Kara-age with Dashida I created this recipe by making a simple kara-age with dashida Korean soup stock. Adjust the amount of doubanjiang paste to taste. Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit cookpad.japan Our Family Recipe for Chicken Karaage Our Family Recipe for Chicken Karaage I've been making this for years, but I measured out the ingredients properly for my own records. At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little. Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama cookpad.japan My Family's Crispy and Juicy Chicken Karaage My Family's Crispy and Juicy Chicken Karaage My husband loves karaage, so I wanted make it easily and tasty. The amount of katakuriko potato starch flour to use. For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating. For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white. Adjust it as you like. Recipe by Minaichigo cookpad.japan Imitation Kara-age with Chili Sauce Imitation Kara-age with Chili Sauce Since the sauce I made for Korean style chilled tofu was so delicious, I'm coming up with ways to use it in other recipes. It's completely tasty. It tastes great with anything. You can reduce calories if you blot away excess oil before adding the sauce. Recipe by Beru cookpad.japan Chicken Karaage for Bento Chicken Karaage for Bento This is a classic recipe in our home that we've been making for a long time. It's also great if you add egg (my mother passed this on to me). 2) It also works if you just use katakuriko. 3) Don't fiddle with the chicken too much when you start deep frying. 3) Start frying over medium heat, then increase to high heat at the end to get a crispy finish. Don't overcook if you are using chicken breast. Recipe by Yuuyuu0221 cookpad.japan Chicken Karaage for Bento Chicken Karaage for Bento This is a classic recipe in our home that we've been making for a long time. It's also great if you add egg (my mother passed this on to me). 2) It also works if you just use katakuriko. 3) Don't fiddle with the chicken too much when you start deep frying. 3) Start frying over medium heat, then increase to high heat at the end to get a crispy finish. Don't overcook if you are using chicken breast. Recipe by Yuuyuu0221 cookpad.japan Zangi Chicken Kara-age Bento Zangi Chicken Kara-age Bento I made a bento packed with various side dishes such as zangi (savoury or salty), potato salad (sour), braised kidney beans (sweet), fresh spring rolls (bitter) and scallop rice (umami). When the spitting noise from the oil calms down, it's time to take the chicken out. I call this noise, "angel's whisper." This kara-age recipe is for bento boxes so I don't use any garlic. Recipe by sachi825 cookpad.japan Zangi Chicken Kara-age Bento Zangi Chicken Kara-age Bento I made a bento packed with various side dishes such as zangi (savoury or salty), potato salad (sour), braised kidney beans (sweet), fresh spring rolls (bitter) and scallop rice (umami). When the spitting noise from the oil calms down, it's time to take the chicken out. I call this noise, "angel's whisper." This kara-age recipe is for bento boxes so I don't use any garlic. Recipe by sachi825 cookpad.japan Crispy and Juicy Chicken Karaage for Bento Crispy and Juicy Chicken Karaage for Bento There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on. Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato cookpad.japan Crispy and Juicy Chicken Karaage for Bento Crispy and Juicy Chicken Karaage for Bento There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on. Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato cookpad.japan For Bento Karaage-Kun style Chicken For Bento Karaage-Kun style Chicken I made these simply because my son loves them. The point is to not cut the chicken too small so that it retains a nice texture. Make sure to properly press down on the meat and shape it in step 4. It is difficult to get the meat out of the bag, so that's why I cut it, but you don't have to if you aren't clumsy. Make these as spicy as you like. The chili pepper gives them a red color like store-bought. For 2 servings. Recipe by Moechin cookpad.japan For Bento Karaage-Kun style Chicken For Bento Karaage-Kun style Chicken I made these simply because my son loves them. The point is to not cut the chicken too small so that it retains a nice texture. Make sure to properly press down on the meat and shape it in step 4. It is difficult to get the meat out of the bag, so that's why I cut it, but you don't have to if you aren't clumsy. Make these as spicy as you like. The chili pepper gives them a red color like store-bought. For 2 servings. Recipe by Moechin cookpad.japan Chicken Kara-age with Dashida Chicken Kara-age with Dashida I created this recipe by making a simple kara-age with dashida Korean soup stock. Adjust the amount of doubanjiang paste to taste. Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit cookpad.japan Chicken Kara-age with Dashida Chicken Kara-age with Dashida I created this recipe by making a simple kara-age with dashida Korean soup stock. Adjust the amount of doubanjiang paste to taste. Since the chicken will be well flavored with the dashida, there is no need let it sit to marinate. Recipe by honeymit cookpad.japan Our Family Recipe for Chicken Karaage Our Family Recipe for Chicken Karaage I've been making this for years, but I measured out the ingredients properly for my own records. At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little. Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama cookpad.japan Our Family Recipe for Chicken Karaage Our Family Recipe for Chicken Karaage I've been making this for years, but I measured out the ingredients properly for my own records. At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little. Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama cookpad.japan My Family's Crispy and Juicy Chicken Karaage My Family's Crispy and Juicy Chicken Karaage My husband loves karaage, so I wanted make it easily and tasty. The amount of katakuriko potato starch flour to use. For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating. For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white. Adjust it as you like. Recipe by Minaichigo cookpad.japan My Family's Crispy and Juicy Chicken Karaage My Family's Crispy and Juicy Chicken Karaage My husband loves karaage, so I wanted make it easily and tasty. The amount of katakuriko potato starch flour to use. For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating. For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white. Adjust it as you like. Recipe by Minaichigo cookpad.japan Imitation Kara-age with Chili Sauce Imitation Kara-age with Chili Sauce Since the sauce I made for Korean style chilled tofu was so delicious, I'm coming up with ways to use it in other recipes. It's completely tasty. It tastes great with anything. You can reduce calories if you blot away excess oil before adding the sauce. Recipe by Beru cookpad.japan Imitation Kara-age with Chili Sauce Imitation Kara-age with Chili Sauce Since the sauce I made for Korean style chilled tofu was so delicious, I'm coming up with ways to use it in other recipes. It's completely tasty. It tastes great with anything. You can reduce calories if you blot away excess oil before adding the sauce. 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