Non Fried Healthy Chicken Karaage Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it! It's so easy that no hints are necessary! The surface is crispy, and the inside is juicy. The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it. For 4 servings. Recipe by Atorie sara I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it! It's so easy that no hints are necessary! The surface is crispy, and the inside is juicy. The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it. For 4 servings. Recipe by Atorie sara Non-Fried Healthy Chicken Karaage Share its first Cooksnap! I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it! It's so easy that no hints are necessary! The surface is crispy, and the inside is juicy. The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it. For 4 servings. Recipe by Atorie sara I didn't want to deep fry anything, but I still wanted to eat chicken karaage, so I thought of this method. The result was much more karaage-like than I assumed. Plus it's healthy, so I recommend it! It's so easy that no hints are necessary! The surface is crispy, and the inside is juicy. The surface may look a bit floury after cooking, but after you squeeze lemon juice on top, you won't notice it. For 4 servings. Recipe by Atorie sara Ingredients 4 servings 600 grams Chicken thigh meat 1 piece ○ Ginger (or grated) 2 clove ○ Garlic (or grated) 2 tbsp ○ Soy sauce 2 tbsp ○ Sake 5 tbsp Flour (cake flour) 5 tbsp Katakuriko 1/2 Lemon 600 grams Chicken thigh meat 1 piece ○ Ginger (or grated) 2 clove ○ Garlic (or grated) 2 tbsp ○ Soy sauce 2 tbsp ○ Sake 5 tbsp Flour (cake flour) 5 tbsp Katakuriko 1/2 Lemon Cooking Instructions 1 Put the ○ ingredients in a bowl and mix together. 2 Cut the chicken thighs and add to the combined ingredients from Step 1. Rub gently with your hands and leave to marinate for 30 minutes. 3 Put the flour and katakuriko into a bag and mix together. Add the marinated chicken a few pieces at a time, close the bag and mix to coat. 4 Coat each piece evenly with the flour as shown. Shake off any excess. 5 Line a baking sheet with parchment paper. Line the chicken and don't crowd it. 6 Preheat the oven to 250°C, and bake the chicken for 10-15 minutes. It's done when it's a nice golden brown. 7 Transfer to serving plates with lemon wedges. Enjoy it while piping hot. 1 Put the ○ ingredients in a bowl and mix together. 1 Put the ○ ingredients in a bowl and mix together. 2 Cut the chicken thighs and add to the combined ingredients from Step 1. Rub gently with your hands and leave to marinate for 30 minutes. 2 Cut the chicken thighs and add to the combined ingredients from Step 1. Rub gently with your hands and leave to marinate for 30 minutes. 3 Put the flour and katakuriko into a bag and mix together. Add the marinated chicken a few pieces at a time, close the bag and mix to coat. 3 Put the flour and katakuriko into a bag and mix together. Add the marinated chicken a few pieces at a time, close the bag and mix to coat. 4 Coat each piece evenly with the flour as shown. Shake off any excess. 4 Coat each piece evenly with the flour as shown. Shake off any excess. 5 Line a baking sheet with parchment paper. Line the chicken and don't crowd it. 5 Line a baking sheet with parchment paper. Line the chicken and don't crowd it. 6 Preheat the oven to 250°C, and bake the chicken for 10-15 minutes. It's done when it's a nice golden brown. 6 Preheat the oven to 250°C, and bake the chicken for 10-15 minutes. It's done when it's a nice golden brown. 7 Transfer to serving plates with lemon wedges. Enjoy it while piping hot. 7 Transfer to serving plates with lemon wedges. Enjoy it while piping hot. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 29, 2013 11:02 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Crispy Fried Chicken Breast Karaage Crispy Fried Chicken Breast Karaage I got some hints about frying karaage from a TV programme, and tried making my own. This is flavoured with the seasonings my family has always used when making karaage. Once you've put the chicken in the pan, don't touch it with chopsticks or anything else until the oil heats up. You can use a mixture of katakuriko and flour at a ratio of katakuriko 8: flour:2. You can add egg too, if you like. Recipe by Yuuyuu0221 cookpad.japan Oven Fried Chicken Karaage Oven Fried Chicken Karaage The seasoning mixture is based on a recipe my mother taught me. By putting small cuts into the chicken at Step 1, the flavor penetrates it easier and the meat becomes more tender! If you don't have any garlic soy sauce, you can make it on the spot as detailed in Step 2 by combining regular soy sauce with garlic. The chicken pieces may look a bit floury when done, but that's ok. Recipe by Sarami19 cookpad.japan Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan Crispy and Juicy Chicken Karaage Crispy and Juicy Chicken Karaage I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier. The combination of rice flour and Katakuriko potato starch makes the chicken skin crispy. Use only ginger juice, otherwise the fiber of the ginger will get burned. It's ok to use grated ginger though. Deep frying twice makes the skin crispy and juicy inside. I don't care so much about the amount of the ingredients, so it's fine to adjust it as you like. Recipe by Harukarubi cookpad.japan Light and Crispy Chicken Karaage Light and Crispy Chicken Karaage Chicken breast meat has quite a strong grain. One day, I looked at the breast meat carefully and found out why. A little sweetness is needed in the flavoring, but mirin and honey burn easily so don't use them. Be sure to sprinkle on the ingredients just before frying the chicken. If you leave it for some time the flour will get gluey, and the chicken won't fry out crispy. If you squeeze the meat over the plastic bag the flour will stick to the surface and not come off easily, so the oil won't get messy. Fry just long enough so that the meat will finish cooking through with residual heat. Recipe by Okaachan cookpad.japan Crispy Juicy Chicken Karaage Crispy Juicy Chicken Karaage This was introduced on TV by a cooking professional some time ago. That version included marinating the chicken in grated onion and apple. I've omitted the apple, but it's still plenty soft. The enzymes in the onion will soften the chicken. If you mix in the dry ingredients without draining it your coating will be nice and strong when you fry it. Recipe by Mugitarou cookpad.japan Chinese Restaurant-Style Fried Chicken Karaage Chinese Restaurant-Style Fried Chicken Karaage I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends. -Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3. -The more lard that you fry these in, the more aromatic they'll become. -This fried chicken is fried twice so you don't have to cook them through completely on the first fry. -Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr cookpad.japan Crunchy Chicken Karaage Crunchy Chicken Karaage My husband and children love this karaage. I only use katakuriko, so if you like crunchy karaage, you will love it. Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma cookpad.japan Crispy Fried Chicken Breast Karaage Crispy Fried Chicken Breast Karaage I got some hints about frying karaage from a TV programme, and tried making my own. This is flavoured with the seasonings my family has always used when making karaage. Once you've put the chicken in the pan, don't touch it with chopsticks or anything else until the oil heats up. You can use a mixture of katakuriko and flour at a ratio of katakuriko 8: flour:2. You can add egg too, if you like. Recipe by Yuuyuu0221 cookpad.japan Crispy Fried Chicken Breast Karaage Crispy Fried Chicken Breast Karaage I got some hints about frying karaage from a TV programme, and tried making my own. This is flavoured with the seasonings my family has always used when making karaage. Once you've put the chicken in the pan, don't touch it with chopsticks or anything else until the oil heats up. You can use a mixture of katakuriko and flour at a ratio of katakuriko 8: flour:2. You can add egg too, if you like. Recipe by Yuuyuu0221 cookpad.japan Oven Fried Chicken Karaage Oven Fried Chicken Karaage The seasoning mixture is based on a recipe my mother taught me. By putting small cuts into the chicken at Step 1, the flavor penetrates it easier and the meat becomes more tender! If you don't have any garlic soy sauce, you can make it on the spot as detailed in Step 2 by combining regular soy sauce with garlic. The chicken pieces may look a bit floury when done, but that's ok. Recipe by Sarami19 cookpad.japan Oven Fried Chicken Karaage Oven Fried Chicken Karaage The seasoning mixture is based on a recipe my mother taught me. By putting small cuts into the chicken at Step 1, the flavor penetrates it easier and the meat becomes more tender! If you don't have any garlic soy sauce, you can make it on the spot as detailed in Step 2 by combining regular soy sauce with garlic. The chicken pieces may look a bit floury when done, but that's ok. Recipe by Sarami19 cookpad.japan Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan Crispy and Juicy Chicken Karaage Crispy and Juicy Chicken Karaage I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier. The combination of rice flour and Katakuriko potato starch makes the chicken skin crispy. Use only ginger juice, otherwise the fiber of the ginger will get burned. It's ok to use grated ginger though. Deep frying twice makes the skin crispy and juicy inside. I don't care so much about the amount of the ingredients, so it's fine to adjust it as you like. Recipe by Harukarubi cookpad.japan Crispy and Juicy Chicken Karaage Crispy and Juicy Chicken Karaage I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier. The combination of rice flour and Katakuriko potato starch makes the chicken skin crispy. Use only ginger juice, otherwise the fiber of the ginger will get burned. It's ok to use grated ginger though. Deep frying twice makes the skin crispy and juicy inside. I don't care so much about the amount of the ingredients, so it's fine to adjust it as you like. Recipe by Harukarubi cookpad.japan Light and Crispy Chicken Karaage Light and Crispy Chicken Karaage Chicken breast meat has quite a strong grain. One day, I looked at the breast meat carefully and found out why. A little sweetness is needed in the flavoring, but mirin and honey burn easily so don't use them. Be sure to sprinkle on the ingredients just before frying the chicken. If you leave it for some time the flour will get gluey, and the chicken won't fry out crispy. If you squeeze the meat over the plastic bag the flour will stick to the surface and not come off easily, so the oil won't get messy. Fry just long enough so that the meat will finish cooking through with residual heat. Recipe by Okaachan cookpad.japan Light and Crispy Chicken Karaage Light and Crispy Chicken Karaage Chicken breast meat has quite a strong grain. One day, I looked at the breast meat carefully and found out why. A little sweetness is needed in the flavoring, but mirin and honey burn easily so don't use them. Be sure to sprinkle on the ingredients just before frying the chicken. If you leave it for some time the flour will get gluey, and the chicken won't fry out crispy. If you squeeze the meat over the plastic bag the flour will stick to the surface and not come off easily, so the oil won't get messy. Fry just long enough so that the meat will finish cooking through with residual heat. Recipe by Okaachan cookpad.japan Crispy Juicy Chicken Karaage Crispy Juicy Chicken Karaage This was introduced on TV by a cooking professional some time ago. That version included marinating the chicken in grated onion and apple. I've omitted the apple, but it's still plenty soft. The enzymes in the onion will soften the chicken. If you mix in the dry ingredients without draining it your coating will be nice and strong when you fry it. Recipe by Mugitarou cookpad.japan Crispy Juicy Chicken Karaage Crispy Juicy Chicken Karaage This was introduced on TV by a cooking professional some time ago. That version included marinating the chicken in grated onion and apple. I've omitted the apple, but it's still plenty soft. The enzymes in the onion will soften the chicken. If you mix in the dry ingredients without draining it your coating will be nice and strong when you fry it. Recipe by Mugitarou cookpad.japan Chinese Restaurant-Style Fried Chicken Karaage Chinese Restaurant-Style Fried Chicken Karaage I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends. -Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3. -The more lard that you fry these in, the more aromatic they'll become. -This fried chicken is fried twice so you don't have to cook them through completely on the first fry. -Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr cookpad.japan Chinese Restaurant-Style Fried Chicken Karaage Chinese Restaurant-Style Fried Chicken Karaage I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends. -Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3. -The more lard that you fry these in, the more aromatic they'll become. -This fried chicken is fried twice so you don't have to cook them through completely on the first fry. -Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr cookpad.japan Crunchy Chicken Karaage Crunchy Chicken Karaage My husband and children love this karaage. I only use katakuriko, so if you like crunchy karaage, you will love it. Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma cookpad.japan Crunchy Chicken Karaage Crunchy Chicken Karaage My husband and children love this karaage. I only use katakuriko, so if you like crunchy karaage, you will love it. Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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