Japanese cuisine is renowned for its delicate flavors, precise techniques, and diverse range of dishes. One such beloved dish is Karaage, a Japanese-style fried chicken that is crispy on the outside and tender on the inside. In this blog post, I show you how to make it and pair it with a refreshing radish and cucumber salad to create a well-balanced and satisfying meal. 

Karaage can be traced back to Japan, where it has become a popular street food and household favorite. The dish is believed to have been influenced by Chinese cuisine, particularly the cooking technique of deep-frying. Overtime, the Japanese have refined and perfected the recipe, creating a distinct and flavorful dish that is enjoyed across the country.

One of the key factors that make Karaage irresistible is the marinade. The chicken pieces are marinated in a combination of soy sauce, sake, ginger, garlic, sesame oil, among other seasoning. The marinade not only enhances the taste but also tenderizes the chicken, resulting in juicy and succulent bites.

The frying technique is what gives it its characteristic texture. The chicken is first coated in a thin layer of potato starch, which created a crispy and golden crust when fried. And the beauty of Karaage lies in its balanced seasoning. The marinade provides a savory and slightly salt taste, which is complemented by the natural sweetness of the chicken. The addition of garlic and ginger adds depth to the flavor profile, while a touch of citrusy notes from the lemon or sake provide a refreshing twist.

To preserve the taste and texture of your freshly made Karaage, proper storage is essential. If you plan to consume the Karaage within a day or two, refrigeration is the best option. Allow the fried chicken to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap. Stored in the refrigerator, Karaage can typically stay fresh for up to 2-3 days. Before serving, you can reheat it in the oven or air fryer at a low temperature to restore its crispiness.

If you have leftovers or want to prepare Karaage in advance, freezing is a great option. Ensure the fried chicken is cooled down completely before refreezing it. Place the Karaage in a freezer-safe container or zip-top bag, removing as much air as possible. Properly stored, Karaage can be frozen for up to 1-2 months. To reheat, thaw it in the refrigerator overnight, then use an oven or air fryer to crisp it up.

To complement the richness of Karaage, consider serving it with a light and refreshing Radish and Cucumber Salad. The crispiness of the radishes and cucumbers, combined with a tangy dressing, provides a delightful contrast to the savory fried chicken. You can thinly slice the radishes and cucumbers, and toss them with a dressing made from rice vinegar and sesame oil. This simple salad not only adds a vibrant touch to the plate, but also balances the flavors of the meal.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!