Karaage (Japanese Fried Chicken) 鶏の唐揚げ

 Fried food is my weakest point, haha, I really love to eat them. 
One of my favorite fried food is chicken karaage (鶏の唐揚げ), that I made it many, many times with different recipes. Well most of them are delicious, but I really want to create the one that has the same look as you can find it in Japanese restaurant.
Karaage is very easy to make, and there are thousand of recipes, it starts by mixing all the ingredients (except the flour) together and let it marinate for at least 1-2 hours. But the thing that really matter is the flour. I made it with potato starch before, and yes, it's great but it's hard to find (or some of them is not real potato starch!!). So, I think I need new recipe with easier option, and yes, it's something that you can buy every where "Tempura flour". It's easy to get, and easy to use, the result is delicious and crispy karaage chicken! As we didn't mix it with water, it's just stick to some part of the chicken and create the look that I want.
Frying food at home is not hard to do, and it's safer, as you know what kind of the oil that you use, the key is using heavy base pot as you will be able to control the temperature easier than a thin one ^^.
Serve this delicious Karaage with wedges of lemon or mayonaise if you want.


Recipe: Chicken Karaage
สูตรภาษาไทย: ไก่คาราอาเกะ

日本語のレシピ：鶏の唐揚げ
Youtube: ไก่คาราอาเกะ, Chicken Karaage, 鶏の唐揚げ

 Karaage (Japanese Fried Chicken) 鶏の唐揚げ

Serves 3-4 

500-550g  ..................... Chicken thigh, cut into pieces
2 tsp .............................. Garlic, finely chopped
1 tbsp ............................ Ginger, finely chopped
1 tsp .............................. Shoyu (Japanese soy sauce)
1 tsp .............................. Salt
1 .................................... Egg
1/2-3/4 cup ................... Tempura flour
....................................... Rice bran oil, for frying
....................................... Lemon, for serving

 Put chicken, garlic, ginger, Shoyu and salt into a bowl.

 Crack the egg into the bowl.

 Knead to combine. Refrigerate at least 1-2 hours.

 Pour the oil into a medium pan.
Place over medium heat.

 Coat the chicken piece with tempura flour.

 Fry the chicken pieces in 170-180C hot oil.

Cook until golden brown, and cooked through.
Transfer the karaage onto a wire rack or paper towel to drain excess oil. 
Serve immediately with lemon wedges.

Karaage (Japanese Fried Chicken) 鶏の唐揚げ