Karaage Chicken Sandwich Recipes

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VIETNAMESE CHICKEN SANDWICH (BáNH Mì)



Vietnamese Chicken Sandwich (Bánh Mì) image

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Provided by Marzia

Categories     Chicken

Time 1h15m

Number Of Ingredients 13

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

  • PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
  • CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
  • ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

KARAAGE CHICKEN SANDWICH



Karaage Chicken Sandwich image

Karaage is a Japanese cooking technique similar to deep frying . I used it to create a delicious fried chicken sandwich. I also added some miso mayonnaise and an Asian-style slaw into the equation.

Provided by Curtis Williams

Time 1h10m

Yield 4

Number Of Ingredients 25

1 tablespoon sake
1 tablespoon mirin (Japanese sweet wine)
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon soy sauce
ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs
½ cup mayonnaise
¼ cup white miso paste
⅛ cup grated ginger
⅛ cup grated garlic
⅛ cup soy sauce
1 teaspoon honey
1 cup shredded cabbage
¾ cup shredded carrots
½ cup chopped fresh cilantro
½ cup cider vinegar
¼ cup finely chopped green onions
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds
salt and ground black pepper to taste
1 cup peanut oil for frying, or as needed
½ cup cornstarch
4 potato buns, split and toasted
½ teaspoon shichimi togarashi (Japanese seven spice), or to taste

Steps:

  • Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
  • While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
  • Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
  • Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
  • Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

Nutrition Facts : Calories 718.4 calories, Carbohydrate 31.7 g, Cholesterol 115.4 mg, Fat 49.6 g, Fiber 3.5 g, Protein 33.5 g, SaturatedFat 8.8 g, Sodium 1449.7 mg, Sugar 6.8 g

KARAAGE FRIED CHICKEN RECIPE BY TASTY



Karaage Fried Chicken Recipe by Tasty image

Here's what you need: skin-on chicken thigh, sake, sugar, soy sauce, ginger, garlic, egg, potato starch, cooking oil

Provided by Rie McClenny

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9

1 lb skin-on chicken thigh, cubed
1 tablespoon sake
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon ginger, grated
1 clove garlic, minced
½ egg, beaten
⅓ cup potato starch
cooking oil, for frying

Steps:

  • In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
  • Add the egg and potato starch to the chicken. Mix well.
  • Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)



Japanese Fried Chicken (Karaage Chicken) image

Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories     Main

Time 25m

Number Of Ingredients 9

350g/12.3oz chicken thigh fillets (, cut into large bite size pieces (Note 1))
20g/0.7oz corn flour (/ cornstarch)
Vegetable oil for deep frying
1 tbsp soy sauce
1 tbsp cooking sake
1/2 tsp mirin ((Note 2))
2 tsp freshly grated ginger (including juice)
Shredded lettuce or cabbage
Sprigs of parsley

Steps:

  • Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
  • Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
  • Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
  • Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
  • Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
  • Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
  • Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
  • Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
  • Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
  • Serve immediately with shredded lettuce and parsley for decoration if using.

Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g

KARAAGE (JAPANESE FRIED CHICKEN)



Karaage (Japanese Fried Chicken) image

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

Categories     poultry, appetizer, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

1 1/2 teaspoons grated fresh ginger, with its juice
2 teaspoons grated or smashed garlic (from about 3 cloves)
2 tablespoons dry sake
3 tablespoons soy sauce
2 teaspoons sugar
4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks
Peanut oil, or a mixture of peanut and canola or safflower, for frying
1 cup potato starch (katakuriko)
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Lemon wedge, for serving
Lettuce and cucumber slices, for serving (optional)

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, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 775 milligrams, Sugar 2 grams, TransFat 0 grams

KARAAGE (JAPANESE FRIED CHICKEN)



Karaage (Japanese Fried Chicken) image

Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.

Provided by Chef John

Categories     Fried Chicken

Time 1h45m

Yield 4

Number Of Ingredients 13

1 clove garlic, finely grated
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon mirin
⅛ teaspoon sesame oil
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon white sugar
¼ teaspoon kosher salt
1 ¼ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup potato starch
1 quart canola oil, or as needed

Steps:

  • Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
  • Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
  • Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
  • Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
  • Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
  • Heat oil in a deep fryer to 350 degrees F (175 degrees C).
  • Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg

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