JAPANESE CHICKEN RECIPE RECIPES
KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING
At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.
Provided by Hannah Kirshner
Total Time 45 minutes
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
- Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
- While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
- Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
- When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately.
- Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Nutrition Facts : @context http//schema.org, Calories 458, UnsaturatedFatContent 15 grams, CarbohydrateContent 33 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 6 grams, SodiumContent 775 milligrams, SugarContent 2 grams, TransFatContent 0 grams
JAPANESE FRIED CHICKEN (CHICKEN KARAAGE) RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
More about "japanese chicken recipe recipes"
CHICKEN TERIYAKI RECIPE - NYT COOKING
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
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JAPANESE AGEDASHI TOFU RECIPE | ALLRECIPES
This quick and easy Japanese fried tofu recipe is a great appetizer. Crispy fried cubes of tofu are served with a tasty sauce and chopped green onion.
From allrecipes.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers and Snacks
Calories 191.4 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers and Snacks
Calories 191.4 calories per serving
- Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.
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FILIPINO CHICKEN ADOBO RECIPE | FOOD NETWORK
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category main-dish
Cuisine asian
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category main-dish
Cuisine asian
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
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JAPANESE SHRIMP SAUCE I RECIPE | ALLRECIPES
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
From allrecipes.com
Reviews 3.8
Total Time 5 minutes
Category Sauces
Calories 161.4 calories per serving
From allrecipes.com
Reviews 3.8
Total Time 5 minutes
Category Sauces
Calories 161.4 calories per serving
- In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
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JAPANESE-STYLE DEEP FRIED CHICKEN RECIPE | ALLRECIPES
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Japanese Recipes
Calories 255.9 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category Japanese Recipes
Calories 255.9 calories per serving
- In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
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ONE-POT JAPANESE CURRY CHICKEN AND RICE RECIPE - NY…
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine japanese
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine japanese
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
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JAPANESE OKONOMIYAKI RECIPE | BBC GOOD FOOD
This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Japanese
Calories 630 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Japanese
Calories 630 calories per serving
- Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
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JAPANESE MILK BREAD RECIPE - NYT COOKING
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine japanese
Calories 279 per serving
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
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CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
- Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
- When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
- For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
- Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
- Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
- Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
- Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
- Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
- Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
- Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
- To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
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CHICKEN FRANCESE RECIPE | TYLER FLORENCE | FOOD NETWORK
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category main-dish
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Category main-dish
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
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CHICKEN PICCATA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Category main-dish
Cuisine italian
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Category main-dish
Cuisine italian
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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JAPANESE-STYLE DEEP FRIED CHICKEN RECIPE | ALLRECIPES
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
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From allrecipes.com
See details
THE BEST JAPANESE CHICKEN RECIPES: 9 DISHES TO TRY FOR DINNER
Aug 23, 2021 · Soboro Don Jo and Mark of Low Carbing Asian give a classic Japanese chicken recipe a healthy makeover. This protein-packed ground chicken bowl relies on sake, soy sauce and monkfruit for flavor, then is nestled on a bed of fluffy cauliflower rice.
From tasteofhome.com
From tasteofhome.com
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JAPANESE CHICKEN KATSU CURRY RECIPE - JAPAN CENTRE
This recipe combines thick curry sauce with a crisp fried chicken cutlet, perfect for serving on a bed of rice with half a hard boiled egg and a little pickled radish. Browse our range of all the necessary ingredients needed to make Katsu Curry here .
From japancentre.com
From japancentre.com
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JAPANESE RESTAURANT STYLE TERIYAKI CHICKEN RECIPE
Jun 17, 2021 · When skinless chicken is used, there's a chance that the chicken will dry out when it is cooking. Adjust the amount of sugar to tailor the sweetness of the teriyaki sauce to your taste. Freshly grated ginger may be substituted with easy to use pre-grated raw ginger in a tube, available at Japanese …
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BEST JAPANESE CURRY RECIPE FROM SCRATCH (カレーライス - KAREI RAISU)
What is Japanese Curry? Japanese Curry is a roux thickened stew that typically includes a protein, onions, carrots, and potatoes. It comes in varying levels of spiciness; still, most Japanese curries have a sauce the texture of a thick gravy, which makes it pair well with Japanese …
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JAPANESE-STYLE DEEP-FRIED SHRIMP RECIPE | ALLRECIPES
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THE BEST JAPANESE CHICKEN RECIPES: 9 DISHES TO TRY FOR DIN…
Aug 23, 2021 · Soboro Don Jo and Mark of Low Carbing Asian give a classic Japanese chicken recipe a healthy makeover. This protein-packed ground chicken bowl relies on sake, soy sauce …
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From tasteofhome.com
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JAPANESE RESTAURANT STYLE TERIYAKI CHICKEN RECIPE
Jun 17, 2021 · When skinless chicken is used, there's a chance that the chicken will dry out when it is cooking. Adjust the amount of sugar to tailor the sweetness of the teriyaki sauce to your taste. Freshly grated ginger may be substituted with easy to use pre-grated raw ginger in a tube, available at Japanese …
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From thespruceeats.com
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TSUKUNE (JAPANESE CHICKEN MEATBALLS) - RECIPETIN JAPAN
Apr 28, 2020 · Japanese Chicken Meatballs called ‘Tsukune’ are one of the regular yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled with sweet soy sauce, i.e. yakitori sauce. The key to my soft and juicy meatballs is the grated onion and the amount of fat in the chicken mince (ground chicken).
From japan.recipetineats.com
From japan.recipetineats.com
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KARAAGE (JAPANESE FRIED CHICKEN) 唐揚げ • JUST ONE CO…
Oct 03, 2019 · Karaage (Japanese fried chicken) is easily one of the greatest types of fried chicken in the world. 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 …
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CHICKEN RECIPES - SERIOUS EATS
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SALSA CHICKEN RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
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With its mild, versatile flavor and budget-friendly price point, chicken is one of the most-loved meats for home cooks. Month after month, "chicken recipes" are the most popular search on MyRecipes, so we've served up a collection of delicious ways to serve chicken…
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