Simple Recipe : Japanese Chicken Karaage Burgers


Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) is a Japanese cooking technique where different food sources—regularly chicken, yet in addition other meat and fish—are pan fried in oil. The interaction includes gently covering little bits of the meat or fish with flour; or potato or corn starch, and browning in a light oil. The food sources are marinated preceding covering. The cycle contrasts from the readiness of tempura, which isn’t marinated and utilizes a hitter for coating. Karaage is frequently served alone or with rice and destroyed cabbage.


Karaage is regularly refered to have been advocated during the 1920s by the Toyoken eatery in Beppu, Japan. The technique was advocated due to the food deficiencies in Japan after World War II, explicitly for chicken. Chicken was at that point a famous dinner; yet utilizing the Karaage technique made it simpler to cook, and gave an alternate way of eating chicken.

The foundations of the way of cooking can likewise be found in Chinese cooking, it is basically the same as how Chinese fry tofu for vegan dishes. The strategy for fricasseeing, notwithstanding, has been around since tempura in the Edo time of Japan. Chinese use soy sauce and rice wine, a comparable cycle to karaage.

Karaage is likewise generally accessible in celebrations and food slows down all through Japan. One such celebration is the Oita yearly Karaage Festival ; where more than 60 distinct shops partake to give extraordinary forms of the Japanese delicacy.

Regional Karaage

Since karaage has spread all through Japan, there have been numerous provincial takes on the dish; the most remarkable ones including:

  • Zangi – Hokkaido prefecture’s variant of karaage, made with a marinade and presented with a fiery plunging sauce.
  • Tebasaki – Nagoya’s adaptation of karaage, made with bone in chicken wings, sprinkled with sesame seeds; and treated with an extraordinary sauce.
  • Toriten – Oita prefecture’s adaptation of karaage, covered in wheat flour and regularly utilized as a garnish for udon noodles.
  • Chicken nanban – Miyazaki prefecture’s variant of karaage, dunked in sweet vinegar and finished off with tartar sauce.
  • Gurukun no kara-age – Okinawa prefecture’s form of karaage. Gurukun is Okinawa’s true and most well known fish, regularly called a “banana fish”,; it is a fish singed entire and presented with lemon.
  • Dakgangjeong – Korea’s interpretation of seared chicken, basically the same as karaage, yet typically made with milk and a kind of sweet/hot sauce comprising of soy sauce, rice wine, red stew pepper glue, nectar, and flavors.

Chicken Karaage Burger

Marinade segments of chicken thighs in soy sauce, garlic and ginger, then, at that point, coat in cornflour and fry for these fast and simple karaage burgers
Course Main Course
Cuisine Japanese
Servings 2
Calories 710 kcal


  • Large Saucepan


  • 1.5 garlic cloves , crushed
  • 1/2 tbsp mirin
  • thumb-sized piece ginger , peeled and finely grated
  • 50 g mayonnaise
  • 4 boneless, skinless chicken thighs , cut into strips
  • sunflower oil , for frying
  • 50 g cornflour
  • 1 Baby Gem lettuces , shredded
  • 4 small soft burger rolls


  • Combine as one the mirin, garlic, soy and ginger to make a marinade. Blend 1 tbsp of this into the mayonnaise, then, at that point, cover and chill. Put the chicken in a huge bowl, pour over the leftover marinade and leave at room temperature for 10 mins, or more in the cooler in the event that you have time.
  • Spread the cornflour over a plate and roll the chicken pieces in it until covered. Hotness 2cm oil in a huge pan over a medium hotness. Cautiously add 33% of the chicken and fry for around 8 mins, turning every so often, until fresh and cooked through. Lift from the oil, put away on kitchen paper, then, at that point, rehash with the remainder of the chicken. Serve in the rolls with the mayonnaise and lettuce.
Keyword Karaage
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