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Quick Bites: Fried Chicken (Karaage)

Recipe Fried Chicken Karaage

Here at Stone & Fern, we love our fried chicken. Whether it be Southern, Taiwanese, Japanese or Korean fried chicken, we always order it if it’s on the menu. We like fried chicken so much that we decided to make some at home ourselves!

Fried Chicken Karaage Recipe

We chose to go for the Japanese-style friend chicken, Karaage (kah-rah-ah-geh). After going through a couple of recipes, we ended up choosing the Karaage from NoRecipes.

This is an amazing recipe! It was very simple and quick. The longest step was marinating the meat itself, but this prep step can easily be done ahead of time.

Fried Chicken Karaage Recipe
Fried Chicken Karaage Recipe

Frying the Chicken

Though it asked for a deep-fry, we opted to do a shallow fry in a pan since we don’t have a deep-fryer and don’t often fry food at home. We used about half an inch of oil. After frying, we let the chicken rest on a wire rack to cool. Like the recipe suggested, we fried the chicken a second time to make the karaage stay crispy longer. At first, we decided to only fry it once, but after eating a couple pieces of the fried chicken that had cooled down, we knew a 2nd fry was needed.

Fried Chicken Karaage Recipe
Fried Chicken Karaage Recipe

For this recipe, we de-boned chicken thighs and kept the skin. The end result? Delicious, crispy and juicy fried chicken pieces. Overall, it’s such an easy recipe and we can’t wait to try it again!

Head on over to NoRecipes to get the full recipe.

Stone & Fern is a travel and lifestyle blog started by friends who have a passion for exploring cities, capturing moments, and trying new food.

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