Comments on: Karaage (Japanese Fried Chicken)

By: Michael

Michael — Thu, 17 Dec 2009 07:38:50 +0000

use some kewpie mayonaise with it…..OMG people

By: Ralph

Ralph — Thu, 03 Dec 2009 05:42:29 +0000

Just my 2 cents. I’ve tried ALL batters for this dish. Potato starch is the key!! The chicken comes of the fryer not too stiff and not overwhelmed with batter ( that cornstarch tends to do).

By: Maru-chan

Maru-chan — Thu, 12 Nov 2009 05:41:01 +0000

I just finished making karaage for my family tonight, and it was amazing. We used spicy korean bbq sauce, teriyaki, and a homemade honey smoke sauce I made for dipping sauces. I covered the leftovers with the different sauces and baked for 5 minutes. I’m sure they’ll taste great tomorrow!

Thanks for the great recipe!

By: chicken karaage « (em)

chicken karaage « (em) — Fri, 06 Nov 2009 05:27:28 +0000

[...] I’ve been meaning to try this for a while, ever since I chanced upon his blog a couple of months ago. I couldn’t believe [...]

By: Oh Man! – A Chicken by any other name would still be as Fried. « Robbing Peter

Tue, 18 Aug 2009 19:31:31 +0000

[...] off, from [No Recipes] we have Karaage or Japanese Fried Chicken. A soy, ginger & garlic marinade and cornstarch breading – how can you go wrong. I am [...]

By: pablopabla

pablopabla — Fri, 14 Aug 2009 06:02:57 +0000

Apart from teriyaki chicken, this is also my other favourite chicken-dish Japanese style. I am just dumbfounded that there is no special ingredients to make the fried parts crispy – just plain cornstarch. Now I got to go back to my cooking book.

By: sk

sk — Wed, 12 Aug 2009 00:31:39 +0000

In Korea this is called “Tang Soo Yook” and it’s accompanied with a sweet/sour sauce and veggies!

By: Rasa Malaysia

Rasa Malaysia — Tue, 11 Aug 2009 06:28:30 +0000

Sorry, spelled your name wrong, Marc.

By: Rasa Malaysia

Rasa Malaysia — Tue, 11 Aug 2009 06:28:11 +0000

I loooooove this Mark. I have a recipe of this on RM too. I love it that this is so simple to make yet so flavorful that you think there are more secret ingredients in the recipe, but no in reality. Do you like Taiwanese salt and pepper chicken. It’s similar but more peppery and 5-spice taste, and served with fried basil leaves. Going to make it soon.

By: Manggy

Manggy — Sun, 09 Aug 2009 18:37:23 +0000

Filipino fried chicken can be quite awesome In fact, I don’t think there’s a fried chicken I don’t like! (it’s a miracle I’m not obese.) Hmm, I think I may be overdue for a karaage-don…

By: Vibi

Vibi — Fri, 07 Aug 2009 22:36:42 +0000

Japanese beinng masters of the tempura style, I find all this very interesting and am keeping the recipe in my “to make” folder!

I’m very anxious to try that… thanks for sharing.

By: Kamran Siddiqi

Kamran Siddiqi — Fri, 07 Aug 2009 02:42:39 +0000

Marc, my favorite fried chicken is my grandmother’s fried chicken (she’s from India, so she gives it a bit of Indian flare), but I think this will be my new favorite! Don’t tell my grandma that, though!

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Thu, 06 Aug 2009 13:16:26 +0000

Yum! I like kara-age. I’ll be having this in Japan in a few months…

By: noobcook

noobcook — Thu, 06 Aug 2009 05:03:02 +0000

another one of my fave Japanese food. Your plate looks delicious!

By: diva

diva — Wed, 05 Aug 2009 16:29:09 +0000

we used to order this all the time in Japanese restaurants until mum stopped us for health reasons! she pretty much banned fried foods at the dinner table. But now i’ve got your recipe. woohoo!