Japanese Chicken Karaage (Marinated, Raw)
Boneless chicken thigh, cut into pieces and marinated in the classic Japanese karaage seasoning — soy, garlic and ginger, given time to work its way into the meat. It arrives raw and already marinated, so the only thing left to do is fry it.
Thigh is the right cut and it is not a cost decision: it has enough fat through it to stay juicy at frying temperature, where breast dries out in about ninety seconds. Crisp outside, genuinely moist inside.
Why Choose Our Karaage?
- Already marinated: no seasoning, no marinating time, no planning ahead — open and fry.
- Boneless thigh: tender and juicy, and it stays that way in hot oil.
- Authentic seasoning: soy, garlic and ginger in the proper balance, not a generic batter.
- Raw, not pre-cooked: you fry it fresh, so it tastes fried rather than reheated.
- Bagged ready to fry: buy a single pack, or more at a better rate.
How To Cook It:
- Deep fried (the proper way): 170°C for 4-5 minutes, rest 2 minutes, then a second fry at 190°C for 45 seconds. The double fry is what makes karaage shatteringly crisp rather than merely fried.
- Air fryer: 190°C for 14-16 minutes, turning once. Spray lightly with oil for better colour.
- Shallow fried: 2cm of oil, turning, 6-7 minutes total.
Serving Ideas:
- Classic: with Japanese mayonnaise and a wedge of lemon. Squeeze the lemon on at the table, not before.
- Karaage don: over rice with shredded cabbage and mayonnaise.
- Bento: it holds up well cold, which is exactly why it is a bento staple in Japan.
- With beer: the reason it exists.
- Nanban style: dipped in sweet vinegar sauce and topped with tartare.
Cooking Note:
Cook from thawed, not frozen, and do not crowd the pan — too many pieces at once drops the oil temperature and you get soggy chicken instead of crisp. Fry in batches.
Thawing:
Thaw in the refrigerator (0-4°C). This is raw chicken — cook it through to 75°C and use within 1 day of thawing.
Storage:
Keep frozen at -18°C. Do not refreeze once thawed.
Allergen Note:
Contains soy and wheat.
Fifteen minutes to the best thing on any izakaya menu. Order now.
冻·日式唐扬鸡块（生制半成品）
选用去骨鸡腿肉切块，以经典日式唐扬腌料腌渍——酱油、蒜香与姜汁，给足时间让味道渗进肉里。到手时是生的、但已经腌好，剩下唯一要做的事就是炸。
用鸡腿肉是对的，而且不是为了省钱：腿肉有足够的油脂，在油温下仍能保持多汁；换成鸡胸，大概九十秒就柴了。外层酥脆，里头是真的嫩。
为什么选择我们的唐扬鸡块？
- 已腌好：不用调味、不用等腌渍、不用提前计划——开袋就炸。
- 去骨鸡腿肉：鲜嫩多汁，下了油锅依然多汁。
- 地道调味：酱油、蒜、姜的比例拿捏得当，不是随便一层裹粉。
- 生制而非预炸：现炸现吃，吃起来是「炸的」，不是「回锅热的」。
- 袋装即炸：可买单包，多买更划算。
怎么炸：
- 油炸（正宗做法）：170°C炸4-5分钟，捞起静置2分钟，再以190°C复炸45秒。「二次复炸」正是唐扬鸡块脆到会响、而不只是「炸过」的原因。
- 气炸锅：190°C炸14-16分钟，中途翻面。表面喷少许油，色泽更漂亮。
- 半煎炸：约2cm深的油，翻面，共6-7分钟。
怎么吃：
- 经典：配日式美乃滋与一角柠檬。柠檬要上桌才挤，不要提前。
- 唐扬盖饭：铺在饭上，配高丽菜丝与美乃滋。
- 便当：冷掉依然好吃，这正是它在日本成为便当常客的原因。
- 配啤酒：它存在的理由。
- 南蛮鸡：蘸甜醋汁，再淋塔塔酱。
烹调提醒：
请解冻后再炸，不要冷冻直接下锅；也不要一次下太多——锅里挤满会让油温骤降，炸出来是软的不是脆的。请分批炸。
解冻建议：
请置于冷藏室（0-4°C）解冻。本品为生鸡肉，请彻底炸熟至中心75°C，并于解冻后1天内食用完毕。
保存方式：
-18°C冷冻保存。解冻后请勿再次冷冻。
过敏原提示：
含大豆与小麦成分。
十五分钟，做出居酒屋菜单上最好的那一道。立即订购。
