Karaage is a popular Japanese dish made by marinating small pieces of boneless meat or fish, dredging them in flour, and deep-frying them. The dish is traditionally served with lemon wedges and mayonnaise for dipping. The marinade usually includes soy sauce and sake seasoned with garlic, ginger, and sesame oil. Karaageko, a finely ground wheat flour, is used to coat the meat. Kewpie-brand mayonnaise is the most popular condiment for dipping sauce. Karaage is a favorite dish in Japanese izakaya pubs and is also included on menus in many Japanese restaurants outside Japan.
Karaage is a popular Japanese dish that is most commonly made with chicken. To make the dish, small pieces of chicken, meat, or fish are marinated, dredged in flour, and deep-fried. The crispy pieces of meat are traditionally served with fresh lemon wedges and mayonnaise for dipping.
The Japanese word “karaage” is pronounced “kah-rah-ah-gay” and is actually a combination of two words. “Kara” means “China” and “age” means “fried”. Together, the two words mean “Chinese-style deep-fried.”
Boneless meat is typically used to make karaage. The meat is usually cut into thin strips or bite-sized pieces. Chicken is the most popular choice, although boneless beef, pork, or firm fish can also be prepared karaage-style.
For chicken karaage, breasts or thighs can be used. The skin can be left intact or it can be removed. Chicken wings can also be prepared karaage style. A variant of the dish is called nankotsu karaage, which is made from chicken breast cartilage. The crunchier and tastier karaage is made from chicken thighs with the skin intact.
The marinade for karaage usually includes soy sauce and sake seasoned with minced garlic, grated ginger, and a little sesame oil if desired. Ponzu, a citrus-flavored soy sauce, can be used in place of plain soy sauce. Mirin, a sweet Japanese cooking wine, can be substituted for sake. Chinese plum wine or xiaoshing cooking wine can also be used for marinade. If these Asian wines are not available, sherry can be substituted.
In Japan, a finely ground wheat flour called karaageko is used to coat the meat. Forms a light, crispy crust that doesn’t get saturated with cooking oil. If karaageko is not available, cornstarch or potato starch can be substituted. Peanut oil, canola oil, or vegetable oil are the best choices for frying.
Fresh lemon wedges are traditionally served with karaage, and Kewpie-brand mayonnaise is the most popular condiment for dipping sauce. If Kewpie isn’t available, a homemade version can be made with plain mayonnaise and rice vinegar or cider vinegar, dressed with a little monosodium glutamate (MSG). A small amount of hot mustard or cayenne pepper can also be added for spice.
Karaage is a favorite dish in Japanese izakaya pubs. Since it can also be served cold, it’s also a popular choice for bento lunches. Karaage is also included on menus in many Japanese restaurants outside Japan.
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