The chicken always turned out with cracker-crisp skin and the meat absolutely something you want to indulge with great abandon. Just like any Japanese home cook in her generation, mom never shied away from deep frying, especially when it comes to a dish worthy to make for the family. I grew up eating a countless number of karaage, and mom’s version was always the best. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. It’s exceptionally flavorful, juicy, ultra-crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today. Pour the sauce over the chicken and garnish with parsley before serving.Karaage (Japanese Fried Chicken) is easily one of the greatest types of fried chicken in the world. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more.
Transfer the chicken to a seerving platter.Īdd the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Discard the flour when finished dredging. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Season the chicken all over with the pepper and 1½ teaspoons of the salt.
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