Karaage

Karaage is a delicious street food in Japan. It is a popular dish that has gained recognition both locally and internationally. Known for its mouthwatering aroma and perfect balance of flavors, it has become an iconic dish of Japanese cuisine.

Traditionally, Karaage is made by marinating bite-sized pieces of chicken in a mixture of soy sauce, ginger, garlic, and other seasonings. The chicken is then lightly coated with potato starch or flour before being deep-fried to perfection. This process is different from the similar process of tempura. The result is a golden-brown and crispy exterior, while the meat remains tender and juicy on the inside.

Karaage can be enjoyed as a standalone dish accompanied by a variety of dipping sauces or as an ingredient in other dishes like bento boxes or ramen. Nowadays, you can even find karaage burgers or karaage tacos, showing how this street food has inspired new culinary creations.

Karaage is also widely available at festivals and food stalls across Japan. One such festival is Oita's annual Karaage Festival, where over 60 different shops participate to offer unique versions of Japanese delicacies. Karaage is a true testament to the creativity and flavors that Japan has to offer.

Steps to make Karaage fried chicken:

• Wash the chicken and cut it into bite-sized pieces, about 2-3cm in size.

• Marinate with spices including half a teaspoon of salt, 1 teaspoon of seasoning powder, and a little pepper, and leave in the refrigerator for about 30 minutes to infuse.
• After the meat has absorbed the spices, crack in 1 egg.
• Add tapioca starch and flour.
• Use chopsticks to stir the flour and eggs into the chicken.
• Add cooking oil to the pan, wait for the oil to heat, add each piece of chicken, and fry until golden.
• Remove the chicken to a basket lined with oil-absorbent paper, then place on a plate and decorate it as desired.