This recipe demonstrates how to prepare authentic Japanese chicken karaage, featuring marinated bite‑sized chicken pieces fried to a perfect golden crisp.

Level up your fried chicken game with Chicken Karaage 2.0—extra crispy, ultra juicy, and bursting with Japanese flavor! This upgraded recipe uses smart techniques and a double-fry method to deliver a ...

The chicken karaage at the location in Westwood is more of a meal than a starter or side to your ramen. The chicken comes eight to 10 pieces to an order ($5.95) on a plate with a side of lemon and ...

“People call it Japanese fried chicken,” said chef Katsuya Fukushima of Daikaya, which serves it in its upstairs izakaya, or pub, in Penn Quarter.

But karaage is actually a Japanese word that refers to all kinds of fried food— chicken just happens to be one of the most popular. While in Tokyo, I met up with Tatsuya Matsuura, who calls ...

The Karaage Grand Prix is where you might find out – the yearly contest seeks to find the best and, this year, judges ate a kilogram of it a day to pick the winners.

But ultimately, karaage lives and dies by how you cook it. It requires a mastery of the double-fry method. The first fry, at low temperature, cooks the meat through and through.

In this karaage recipe, the chicken is first marinated in ginger, garlic, sake, and soy sauce to add flavor and juiciness. It's then dredged in flour and potato starch, and finally twice-fried to ...