#Second life bento skin#
#Second life bento free#

In Japan, potato starch (or katakuriko 片栗粉) is most commonly used as a coating for frying foods. You can premix the flour and starch, but I actually like dredging in 2 stages for the best result! Potato starch vs. The flour will trap the marinade and seasonings inside the shell, and potato starch will create a crisp texture on the outside. I first dredge the chicken in flour and then potato starch. In this recipe, I use equal parts of all-purpose flour and potato starch.

Rice flour + potato starch (see this recipe) – this is gluten-free!.

Flour – you can decide cake flour (lighter shell) or all-purpose flour (easily available in the US).

This is another flexibility you can work with by testing out different ratios:

#Second life bento free#

Japanese mayonnaise (I haven’t tried it…)įeel free to experiment with the ingredients and see what you like! 3.

Some variations for the seasonings include: Sake helps tenderize the meat while ginger gives zing and removes the gamey taste. However, the primary base should always include soy sauce, sake, and ginger. I make mine slightly different all the time. There are so many variations of marinade/seasonings available for Karaage, and this is really up to you.

#Second life bento skin#

Why do we need to use skin-on? The skin keeps the karaage crispy on the outside and the meat juicy inside. To save time, I usually ask my friendly butcher to remove the bones for me. Here in the US, skin-on chicken thighs are always sold with bones. However, if you really want to use breasts, that’s okay. In Japan, karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts. Karaage has more variations when it comes to seasonings and a lot more flexibility in how it’s being prepared, while tatsutaage has a signature method to go by. However, in recent years, the Japanese use these terms interchangeably. Wait, isn’t it almost identical to Karaage?Īs mentioned earlier, karaage originally implies that the food was simply coated with flour and then deep-fried. The chicken is marinated in soy sauce and mirin, coated with potato starch ( katakuriko), and then deep-fried till golden brown. Tatsutaage (竜田揚げ) is another dish that is similar to karaage. For karaage, we usually serve it with Japanese mayonnaise and a squeeze of lemon juice. We serve katsu with a sweet-savory brown sauce called tonkatsu sauce. Katsu refers to deep-fried cutlet and commonly uses chicken breast that’s been breaded with panko before frying, while karaage uses bite-size chicken thighs that are coated potato or corn starch.

bento shop – karaage bento is a popular choiceįrequently Asked Questions What is the difference between karaage and katsu?.

supermarket, convenience store, and depachika (B1F – the gourmet food galore in the basement of a department store).

Izakaya and bar – served as an appetizer to go with a drink.

diner and restaurant – karaage teishoku is a popular set meal.

home – it can be a main dish or appetizer.

You may find this delicious Japanese fried chicken being served at: With tender and juicy marinated chicken coated in a crispy shell, karaage is a staple in Japanese home-cooked meals.

When you hear “karaage”, most of us assume it’s chicken karaage, but it can also be fish or vegetables.įor chicken karaage, it’s essentially bite-size pieces of chicken thigh dusted with flour and deep-fried in hot oil. Pronounced as ‘ka-RA-AH-geh’, the word karaage refers to a Japanese cooking technique in which an ingredient is lightly coated with flour and deep-fried in oil. And I promise: it’s going to be really good! What is Karaage?

Thanks to mom, I’m able to share the fried chicken love with you.

The chicken always turned out with cracker-crisp skin and the meat absolutely something you want to indulge with great abandon. Just like any Japanese home cook in her generation, mom never shied away from deep frying, especially when it comes to a dish worthy to make for the family. I grew up eating a countless number of karaage, and mom’s version was always the best. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.

Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. It’s exceptionally flavorful, juicy, ultra-crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today. Karaage (Japanese Fried Chicken) is easily one of the greatest types of fried chicken in the world.