Nana Chiki–Style Karaage (ななチキ風 唐揚げ)
  1. Lightly salt & pepper the chicken pieces. In a pot, simmer in water + consomme cube for just 5–6 minutes (do not overcook or it toughens). Drain well.

  2. Mix the marinade ingredients. Soak the par-cooked chicken for ~1 hour (or longer for more flavor).

  3. Mix the dry coating ingredients in a bag or bowl.

  4. Drain chicken from marinade, then dredge in the flour-spice mix. For extra crispiness, double-coat: dip back in marinade briefly, then coat again.

  5. Fry in 170–180°C oil until the coating is fox-brown (golden) and crispy. Since the chicken is already par-cooked, it fries quickly—don’t over-fry. Drain on a wire rack.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Fried Chicken

Cuisine🇯🇵Japanese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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