Baked Chicken Karaage

Posted by Judy | Bebe Love Okazu on April 1, 2010 in Blog, Chicken, Family Favorites, Japanese Cuisine Favorites | 12 comments

Baked Chicken Karaage

Chicken karaage is the Japanese version of American fried chicken. The chicken is marinated and then coated in starch and then fried. Sometimes this dish is also called tatsutaage, which refers to a Japanese style of fried food that is similarly seasoned, coated and fried.

You’ll often find chicken karaage on the menu at Japanese izakaya (tapas), Japanese restaurants, ramen restaurants and even in the deli or pre-made foods area of popular Japanese supermarkets, possibly in a bento.

It’s great as an appetizer, side dish, or at my house – the main course! It’s also perfect for entertaining a large crowd or for potlucks. It’s easy to make a lot of this dish.

I know, I know… fried stuff is bad for us which is why I BAKED this, and its umai!

In my childhood, I remember my Mom made karaage for us occasionally, and I always thought it was a treat to eat fried food.

I called her to ask her for the recipe… and of course she said in Japanese, “Eh? I don’t really have a recipe.”  I am beginning to notice a pattern with my mom…

I asked her if she could tell me what’s in the marinade.  She said, “Just use shoyu (soy sauce), sake, and mirin (sweet cooking sake) and marinate the chicken.  You can also add ginger and/or garlic, then cover in potato starch or flour, fry it and you’re done.”  Ohhh-k, thanks mom.  :)

My Mom has always used katakuriko (potato starch) instead of corn starch so I’ve picked up this habit, but feel free to substitute potato starch with corn starch or even flour.

As for the meat, chicken thighs tend to be juicier and more tender than breast meat which has a tendency to be dry, but either type of meat will work. I prefer using chicken thighs, as does my Mom, but it’s really a personal preference.

Baked (Unfried) Chicken Karaage

• 2 boneless skinless chicken breasts or thighs, cut into small pieces
• 1/4 cup potato starch (split 50-50 with flour or substitute potato starch with corn starch)
• lemon wedges (optional, but recommended)

For marinade:

• 4 tablespoons shoyu (soy sauce)
• 2 tablespoons cooking sake
• 2 teaspoon mirin (sweet cooking sake)
• 1 tablespoon shaved ginger (use less, 2 teaspoons, for milder flavor if using grated ginger from the tube)
• 1 small  garlic clove, chopped (optional)

Preheat oven to 350 degrees F.

Combine marinade ingredients.  Cut chicken into bite-size pieces and marinate for 15 to 30 minutes.  Turn occasionally. The longer the chicken marinates, the deeper (and saltier) the flavor of the karaage becomes.

I only had boneless, skinless chicken thighs so I used this in lieu of the chicken breast.  I find that the leg is more tender than the breast, especially when baking. The breast is more dry.

COOKING TIP:  Since I don’t use ginger very often, I store it in the freezer.  Peel the skin of the ginger using a peeler, and then continue to use the peeler, or a knife, to shave off little curls of ginger.  It’s easier than defrosting and chopping, and the flavor of the ginger is superb. Also, if you’ve never tried it, buy raw grated ginger available in tubes at the Japanese market.

Mix potato starch (or use cornstarch if you don’t have any) with flour.  Coat chicken with starch and flour mixture and shake-off excess.

Line baking sheet with foil, and spray with Pam to prevent sticking.  Lay chicken on foil, spread apart, then bake for 20 minutes.

You’ll find that some of the starch (white powder) mixture is still on the chicken, but no worries – – – I think it makes the karaage look pretty AND it’s healthier than frying it!

Squeeze juice of lemon lightly over chicken, and serve with lemon wedges on the side.  A squirt of fresh lemon juice really brings the karaage to life!

Itadakimasu!

Judy | bebe mama