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Japanese Super Crispy Fried Chicken Recipe 2; The Rice Flour Magic

Karaage recipe No.2Food & Drinks
Food & Drinks
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One of my popular Japanese cooking posts is the recipe for “Tender, Juicy, Crispy, Karaage Recipe”.

I have been using this recipe for years, and it always comes out tender, juicy, and crispy.

My husband loves my Japanese fried chicken aka Karaage, so I like to make them for him as much as I can.

BUT!

I always need to push myself to make them because it is pain in the neck of the double-coating step.

SO I found out the easier method for coating flour and also the best flour to make Karaage crispy as hell.

In my new recipe I am telling you today, you will be happy for less steps.

I am sorry for you who like my first Karaage recipe!!! It’s still you can make crispy chickens, though!

The Review Of Features Of Coating For Japanese Fried Chicken

In my first recipe, I coat chicken with all-purpose flour and potato starch each time. It bothers me but I can’t skip it to make chicken crispy.

And it works.

Why Do You Need Two Types Of Flour For Karaage Chicken?

Depends on the purpose of Karaage chicken, you can use three different ways for coating chicken.

  1. Wheat Flour Only
  2. Wheat Flour + Potato Starch
  3. Potato Starch Only (technically it is called “Tatsuta Age”.)
1.All-Purpose Flour Only

Coating with only wheat flour can bring “fluffy and juicy”fried chicken without losing the umami flavor (the savory flavor) from meat because the flour coating is sticky and hardly taken apart from the chicken.

The color of fried chicken is going to be golden brown color, and the texture is fluffy and moist. This way is actually good for pot rack partythat you don’t eat immediately after cooking.

2. Wheat Flour + Potato Starch Only

Using wheat flour and potato starch brings both advantages to fried chicken. Lightly apply the flour and then overlay the potato starch. Wheat flour keeps the umami flavor inside the meat, and potato starch adds a crispy texture.

3. Potato Starch Only

To be precise, the fried chicken (or other foods) that coated with potato starch-only is called “Tatsuta Age”(竜田揚げ). In this way, the fried chicken color gets a more whitish and crispy texture.

However, the fried chicken will lose its crispy texture and becomes sticky over time, so it is best to eat it freshly cooked.

Secret No.1; Rice Flour

rice flour 101

I used rice flour for deep-frying for the first time is actually from a coincidence situation.

Since I purchased rice flour by mistake, so I started to use rice flour for coating then I found it make deep-fried food incredibly crispy.

Since then, I have been captivated by the rice flour magic!!

What’s Rice Flour

Rice flour is a fine flour made from ground rice. It is completely gluten-free and brings several benefits to your health and cooking!

Secret No.2; Rest Coated Chicken Over 1 Hour Before Cooking

Another secret is resting chicken over at least 1 hour in a refrigerator after coating them with flour and rice flour.

Yes! I thought it was a Taboo for making crispy fried chicken.

Of course, there is a certain reason.

By letting the meat sit in the refrigerator for over an hour, the coating flour absorbs excess juice and will be crispy fried in oil.

Moreover, you can freeze them with a coating so it will be saving much time for the next time!

I use a mix with white all-purpose flour and white rice flour, you can use rice flour only when you plan to enjoy fresh cooked fried chicken. When mixing wheat flour, it helps to keep flavor inside for a long time. So if you plan to eat fried chickens after for a while, better to use wheat flour together.

Secret No.3; Roll Pieces of Chicken Into A Ball

Roll pieces of chicken for Karaage

Try to roll pieces of chicken into a ball after coating.

The coating will work as glue so it is easy to roll them into a ball more than expected.

To roll them into a ball, you can make more juicy and bigger “Karaage” chicken.

If there is a tiny piece, you can wrap it in the ball.

You need a little practice to get used to making a chicken ball, but it will not bother you once you get used to doing so.

However, this is an option. If you don’t have time you can skip it.

Cons

Indeed, it takes longer to deep-fry compared with the non-roll chicken becouse of its size and volume.

It becomes very juicy (and bigger) Karaage chicken, but I do care about *the taste of coating inside a ball.

*A lump of flour that fits in the gap when rolled.

So Now, You Can Skip Double Step Coating!

In my first recipe, I do recommend double-step-coating and throw them immediately in the oil to prevent the coating flour absorbs excess moisture from the meats.

This is the point that throws me away from making Japanese fried chicken.

Now, I can be released from that pain by using rice flour and the rest time for the coated chicken.

Note

  • I didn’t add a beaten egg this time. You will see how a beaten egg works for Karage chicken by reading here.
  • I recommend tenderizing the meat when using chicken breast. (How to tenderize meat)
  • You can use whole grain wheat flour and brown rice flour if liked. I tried whole grain wheat flour once, but I didn’t like the flavor much personally. But it didn’t bother my husband. (maybe he didn’t notice it. ) So it’s up to your taste.

Karaage chicken steps

Karaage recipe No.2

The Super Crispy, tender, juicy Japanese Fried Chicken No.2

Arranged the tender, juicy, crispy Karaage recipe to the super crispy, tender, juicy Karaage recipe!
CourseMain Course, Snack
CuisineJapanese

Ingredients  

  • 1.5 lb boneless chicken thighs or breasts (14-15 fried chicken)
  • 1/2 tsp  grated fresh ginger (or 1 tsp of ginger powder)
  • ½-1 tsp  grated garlic
  • ½-1 tsp  black pepper
  • 1 tbsp  sugar
  • 2 tbsp  dark soy sauce (Kikkomann)
  • 1 tbsp  Sesame oil
  • ¾-1 cup All-purpose flour
  • ¾-1 cup Rice Flour

Instructions 

  • If you use chicken breast, I recommend tenderizing in advance.
  • Cut chicken into about 2 - 3inches cube (about 1.4oz, 40-5-g), not too small. Try cutting all same size. Remove fat.
  • In the bowl, add chicken, grated ginger and garlic, black pepper, sake or wine, sugar, dark soy sauce, sesame oil, or other vegetable oil. Use a hand and massage meat well. (*A beaten Egg is your option.)
  • Add flour for coating.
  • Roll pieces of chicken if liked.
  • Rest coated chicken in the refrigerator for at least 1 hour to overnight.
  • Start frying in the 320F (160 C) oil. Do not put too many pieces, keep a small batch. Add 3-5 pieces at a time to avoid the oil temperature will drop rapidly.
  • Cook chicken for 3-4 minutes. (For breast meat, 2 minutes / For rolled chicken, 5 minutes.) In my way, I set the timer or stopwatch, keep my eyes on it. Cool them down on the wire rack. Repeat this until over.
  • After all pieces are done with the first fried, reheat the oil up to 350F (180℃). Do second fry chicken for 1-2 minutes.
KeywordChicken, Deep-fry

Last Thoughts

The points of my new recipe (technicaly not a new, my second recipe,) are

  1. Use Rice Flour instead of Potato starch
  2. Rest coated chicken for at least 1 hour to overnight
  3. Roll coated chicken into a ball (optional)

I felt so much better when I found my secrets, so I couldn’t wait to share with you!

Karaage recipe No.2

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