Do you know kaarage, this delicious fried chicken from Japan?

After sushi, ramen, tempura, matcha, eel, udon (large wheat noodles), gyoza and yakitori… it’s time to discover a new Japanese specialty. And the latter, which we hear more and more about, is called “kaarage” (or kara-age). This is a new culinary obsession that is very present on social networks. But what is it exactly?

The best-known version of this specialty is with chicken. However, kaarage actually refers to a frying technique. It is therefore possible to make it with any ingredient such as fish, shellfish or vegetables for a vegetarian version. The principle is simple: marinate your food in a mixture of soy sauce, sake and sugar before rolling them in cornstarch before frying them. Result: the kaarage is crispy on the outside and soft on the inside. But above all, it gives a real flavor to the prepared food.

This technique differs from tempura for example, which is made with donut dough or English breading made from egg, flour and breadcrumbs. A “new thing” to try at home!

To make this Japanese recipe at home, you will need:

You then need to carry out the following steps.

Serve the chicken with chopped cabbage, mayonnaise and a quarter of lemon to add a touch of acidity!