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 ...

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 ...

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

Chicken karaage differs from its brethren in a couple of ways. First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down.

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 ...

Karaage is a classic Japanese soul food that’s served at most restaurants, but Yukari has made deep-fried chicken its speciality by doing it exceptionally well. The standard karaage uses juicy ...

The restaurant specialises in karaage fried chicken, which comes in seven set meal options at lunch. And they are very affordable, priced at ¥1,100 and complete with miso soup, salad and pickles.