Izakaya Classic! Cartilage Karaage. With karaage chicken by your side, you'll never want to eat takeaway chicken again. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite. Today, Katie whips up a batch of Karaage!

Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang). What strikes me about the Japanese relationship with fried chicken is the frequency of consumption—more often than a once-in-a-while indulgence. In America, eating fried chicken every day is viewed as gluttonous behavior. You can have Izakaya Classic! Cartilage Karaage using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Izakaya Classic! Cartilage Karaage

Prepare 200 grams of Chicken knee cartilage.
You need 1 tbsp of Shaoxing wine.
Prepare 1 tbsp of Usukuchi soy sauce.
Prepare 1 clove of Grated garlic.
It's 2 tbsp of White flour.
It's 2 tbsp of Katakuriko.
You need 20 of grains Szechuan pepper.
It's 1 tbsp of Salt.
Prepare 1 of as much (to taste) Lemon.

Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage. However, if it is not specified, it usually means Izakaya, Japanese bars, serve a lot of little appetizers (like Tapas restaurants), and Karaage is a staple dish there. Hot delis in supermarkets have freshly. There aren't enough food, service, value or atmosphere ratings for Izakaya Karaage Kozo, Japan yet.

Izakaya Classic! Cartilage Karaage step by step

Combine the cartilage with the Shoaxing wine and utsukuchi soy sauce to season. Let marinade for at least 30 minutes..
Pour out the marinade, then add the flour and katakuriko. Quickly coat and shake off the excess..
Fry in oil heated to 160℃. When small bubbles come out and you can feel a crispy exterior with chopsticks, remove from the oil. This should take about 5 minutes..
The first round of frying is done. The temperature of the oil is at the middle range of 160℃, but the outside is white..
Raise the temperature of the oil to 200℃ and fry again for about 30 seconds. Now, the outside will brown and it will become crispy. Drain well..
Grind the Szechuan pepper. Strain through a fine mesh. Dry out in a frying pan and combine with salt..
Transfer to a plate and sprinkle with the Szechuan pepper, salt, and lemons. Serve!.

You can enjoy cooking and eating Izakaya dishes If you are interested in Japan and Learn how to make classic karaage, delicious garlicky Japanese-style chicken nuggets. In this video I'm giving a short explanation on nankotsu karaage, which is fried chicken cartilage. In einem typischen Izakaya dürfen natürlich Karaage mit Chicken nicht fehlen! Als Grupenführer Berthold mit seinem Untergeordneten dort auftaucht, wird dieses vorzügliche japanische Gericht bestellt, um den Koch auf die Probe zu stellen. Izakaya as a place is the Japanese equivalent of a gastropub or tapas bar.