Karaage
Japanese fried chicken, marinated and deep-fried to a crispy perfection.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Deep frying techniques arrived in Japan through trade with the Portuguese in the 16th century, influencing the development of tempura. However, karaage as we know it today is a relatively modern dish, gaining popularity in the post-World War II era due to the increased availability of chicken and cooking oil.
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Karaage is a ubiquitous and beloved dish in Japanese cuisine, enjoyed as a casual snack, a component of bento boxes, and a popular offering at izakayas (Japanese pubs).
Bento Box Staple
Karaage is a common and highly anticipated element in Japanese bento boxes, providing a satisfying and flavorful protein component.
Izakaya Favorite
Found on the menus of nearly every izakaya, karaage is a perfect accompaniment to beer or sake, often served with a wedge of lemon.
Family Meal
Karaage is a popular dish for home cooking, often prepared for family dinners and picnics, demonstrating its versatility and broad appeal.
Festival Food
Karaage is also a common sight at Japanese festivals (matsuri) as a popular street food option.
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Karaage is characterized by its savory, umami-rich flavor with a hint of sweetness and a crispy, golden-brown exterior.
The primary flavor profile comes from marinating bite-sized pieces of chicken (typically thigh meat) in a mixture of soy sauce, ginger, garlic, and often sake or mirin. The marinade penetrates the chicken, imparting a salty, savory taste throughout. The coating of potato starch or cornstarch, sometimes a combination, provides a light, crispy texture when deep-fried, preventing the chicken from becoming greasy. Some variations include the addition of sesame oil or other spices for added complexity.
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Marinating Time
Allow the chicken to marinate for at least 30 minutes, and preferably several hours, to fully absorb the flavors.
Double Frying
For extra crispiness, fry the chicken twice. First, fry at a lower temperature (around 325°F or 160°C) to cook the chicken through, then fry again at a higher temperature (around 375°F or 190°C) to achieve a golden-brown color and maximum crispiness.
Don't Overcrowd
Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy karaage.
Resting Time
Allow the fried chicken to rest on a wire rack after frying to allow excess oil to drain, helping maintain its crispiness.
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