Karaage Batter Recipe

2022-11-06

By Sushi Master

Japanese Cuisine

Appetizer

Make traditional Japanese karaage with this easy recipe for karaage batter. Perfect for frying chicken, this batter yields crispy and juicy karaage every time.

Pitfalls on Karaage Batter

 Choosing the right type of flour: The batter for karaage is typically made with a mixture of wheat flour, potato starch, and cornstarch. Choosing the right combination and ratio of flours can be challenging to achieve the desired texture and crispness.

 Keeping the batter cold: The batter for karaage needs to be cold during preparation to prevent it from becoming too thick and lumpy. Maintaining the cold temperature of the batter can be challenging in hot or humid environments.

 Marinade for the meat: Marinating the meat in a mixture of soy sauce, ginger, garlic, and other ingredients adds flavor to the karaage. However, it can be a challenge to find the perfect balance between flavors without overpowering the taste of the meat.

 Temperature and timing of frying: Frying the karaage in hot oil at the right temperature and for the right amount of time is crucial to achieving the perfect crispy coating and juicy interior. It can be a challenge to get the oil temperature and timing right consistently.

 Draining excess oil: Removing excess oil from the karaage is essential to keeping the dish light and crispy. It can be challenging to achieve this without losing the perfect texture and flavor of the karaage.

 Serving and garnishing: Karaage is often served with a variety of garnishes, such as shredded cabbage, lemon wedges, and sesame seeds. Plating the karaage with the garnishes can be a challenge to make it visually appealing and delicious.

Ingredients

• 1 cup all-purpose flour (mugi-ko)

• 1/2 cup cornstarch (katakuriko)

• 1/2 tsp salt (shio)

• 1/4 tsp black pepper (koshō)

• 1 tsp garlic powder (ninniku-ranko)

• 1 tsp ginger powder (shōga-ranko)

• 1/2 cup cold water (mizu)

• vegetable oil for frying (abura)

Instructions

1. In a mixing bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and ginger powder. Mix well.

2. Slowly pour in cold water while stirring the mixture.

3. Keep stirring until the batter becomes smooth and few lumps remain.

4. Cut chicken into bite-sized pieces and pat dry with paper towels.

5. Coat chicken with the batter, making sure to cover each piece well.

6. Heat vegetable oil in a deep pan or wok.

7. Carefully place the coated chicken into the hot oil and fry until golden brown.

8. Use a slotted spoon to remove the karaage from the oil and drain on a paper towel.

9. Serve hot with lemon wedges, Japanese mayo (kewpie mayo), and shredded cabbage.

Preparation Time 10 min

Cook Time 15 min

Total time 25 min

Nutrition Facts

Calories: 350

Fat: 18 g

Saturated Fat: 3 g

Carbohydrates: 32 g

Fiber: 1 g

Sugar: 0 g

Protein: 14 g

Use this traditional Japanese karaage batter to fry up crispy and juicy chicken bites. Share your delicious creations on social media using the hashtags #hivercipes #karaage #JapaneseFood #Crispy #Juicy #Lemon #KewpieMayo #ShreddedCabbage