Karaage is a way of cooking meat and vegetables in Japanese cuisine. Usually “Karaage” means that you first marinate the meat, and then put it in a batter and fry it in a large amount of oil. According to the method of preparation, karaage is similar to tempura, the difference is that tempura is roasting products in batter without pre-marinating.
Karaage. Easier than it seems!
Turning into the first alley on your way in any city in Japan, you will stumble into a small institution where chicken is necessarily cooked by the Karaage method. The air is saturated with the smell of oil, and even a slight viscosity is felt. Everything is saturated with the aroma of fried chicken! So you’ve arrived at the right place.
Having ordered your favorite drink, you will have to wait, as the process takes time! The chicken should be marinated for 30 minutes. Marinade is traditionally made from grated ginger, garlic, sesame oil, soy sauce, sweet rice wine — mirin. The batter consists of ordinary wheat flour and corn starch. The marinated parts of the chicken are rolled in batter and deep-fried in two temperature modes in two sets of 4-5 minutes. So the chicken becomes incredibly crispy on the outside and wildly juicy on the inside! Another moment and the Karaage chicken is already in front of you with finely grated daikon and carrots, as well as pickled ginger.
