{"id":14920,"date":"2021-09-04T09:03:28","date_gmt":"2021-09-04T08:03:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/09\/04\/chicken-karaage-frittiertes-huhnerfleisch-japanisch-japanese-fried-chicken\/"},"modified":"2024-11-14T15:50:16","modified_gmt":"2024-11-14T07:50:16","slug":"chicken-karaage-frittiertes-huhnerfleisch-japanisch-japanese-fried-chicken","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/09\/04\/chicken-karaage-frittiertes-huhnerfleisch-japanisch-japanese-fried-chicken\/","title":{"rendered":"Chicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch \u2013 Japanese fried Chicken"},"content":{"rendered":"

Karaage heisst, Fleisch in Mehl oder St\u00e4rke gewendet und frittiert, also Chicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch. Obwohl man Karaage mit allen Fleischsorten machen kann, wird dazu \u00fcblicherweise Huhn verwendet. Man nimmt das Fleisch des Oberschenkels, und zwar mit der Haut dran. Das Fleisch des Oberschenkels ist viel besser dazu geeignet als H\u00fchnerbrust. Die Haut reagiert als Isolation auf einer Seite des Fleisch St\u00fcckes und wird durch das Frittieren ganz knusprig. \u00a0\u5510\u63da\u3052 heisst eigentlich chinesisch frittiert, und ist eine der meistgebrauchten Zutaten der japanischen Bento Boxen. Dieses Rezept nimmt an der Kulinarische Weltreise von Volkermampft<\/a> teil, die diesen Monat nach Japan f\u00e4hrt. (wird noch verlinkt!)<\/p>\n

************<\/p>\n

Karaage means meat, coated with flour or starch and then fried. You can make it with any meat, but it is mostly cooked with chicken. Normally they use boneless upper thigh meat with the skin on! This meat is much better for this dish than the chicken breast! The skin reacts as an insulator\u00a0towards the meat when being fried and through that it gets deliciously crisp! <\/em>\u5510\u63da\u3052<\/em> actually means Chinese fried and is one of the most used ingredients for Japanese Bento boxes. This recipe takes part in the event culinary world travel of Volkermampft<\/a>, which this month travels to Japan. <\/em><\/p>\n\n\n

\"Chicken<\/figure>\n\n\n

F\u00fcr 4 Personen:
5 H\u00fchner Oberschenkel, mit Haut, Knochen entfernt, in Streifen geschnitten
6 EL Soja Sauce
1 TL Sesam \u00d6l
4 EL Sake
1 EL geriebener Ingwer
1 EL geriebener Knoblauch
1 Ei
120 g Speisest\u00e4rke<\/p>\n

Die Soja Sauce mit dem Sesam \u00d6l, Sake, Ingwer, Knoblauch und dem Ei gut vermischen, dann in ein Tubberware oder einen Zip-Lock Beutel giessen. Die H\u00fchnerstreifen darin einlegen und mindestens 2 Stunden marinieren lassen, ich liess sie \u00fcber Nacht in der Marinade. Dann leicht abtropfen lassen und im St\u00e4rkemehl wenden. Dann in heissem Oel ausbacken!<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
5 Chicken upper thigh, with skin, boneless, cut into stripes <\/em>
6 tbsp Soy Sauce<\/em>
1 tsp Sesame Oil <\/em>
4 tbsp Sake<\/em>
1 tbsp grated Ginger<\/em>
1 tbsp grated Garlic<\/em>
1 Egg<\/em>
120 g Potato or Cornstarch<\/em><\/p>\n

Mix the soy sauce with the sesame oil, sake, ginger, garlic, and egg. Pour it into a tubberware or a zip-lock bag. Add the chicken and let marinate for 2 hours, I let mine marinate over night. Drain lightly then turn over in the starch and fry in hot oil!<\/em><\/p>\n\n

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\"Chicken<\/figure>\n\n\n
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\"Chicken<\/figure>\n<\/div>\n\n\n
\"Chicken<\/figure>\n\n\n\n
\"Chicken<\/figure>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Korokke \u30b3\u30ed\u30c3\u30b1- japanische Kroketten aus Kartoffeln und gebratenem Hackfleisch<\/a> und Enten Gyoza mit Hot Pot \u2013 Kamo Gyoza Nabe<\/a>
Wilma von Pane-Bistecca mit Chicken Karaage \u2013 frittiertes Huehnerfleisch Japanisch<\/a> und Miso Broccolini \u2013 Japanisches Gemuese<\/a> und Nasu Dengaku japanische Miso Auberginen<\/a> und Japanische Gyoza Dumplings<\/a> und  Spargel und Auberginen Tempura<\/a>  und Tamagoyaki \u2013 japanische Eierrolle<\/a>
Sonja von fluffig&hart mit H\u00e4hnchen Yakitori<\/a> und  Japanischer Milchpudding<\/a>
Cornelia von SilverTravellers mit Heilbutt Filet \u00e0 la Miso Glazed Seabass<\/a>
Ute von Wiesengenuss mit Japanische K\u00fcche \u2013 Saibling Karaage<\/a>
Simone von zimtkringel mit Nasu Dengaku \u2013 mit Miso glasierte Auberginen<\/a> und Miso-Ramen mit Pilzen und Zuckerschoten<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Japanische Pfannkuchen \u2013 Okonomiyaki<\/a>
Cornelia von SilverTravellers mit Okonomiyaki \u2013 herzhafte japanische Pfannkuchen<\/a> und  Teriyaki Lachs mit Sesam \u2013 einfaches schnelles Gericht aus Japan<\/a>
Britta von Brittas Kochbuch mit Ein paar Gedanken zu Japan<\/a> und Champignon-Tofu-Spie\u00dfe mit Edamamepesto<\/a>
Tina von K\u00fcchenmomente mit Kasutera \u2013 Castella Cake<\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Okonomoiyaki-Puffer mit Tomatensalat und Wasabi-Vinaigrette<\/a> <\/p>\n\n\n\n

Volker von Volkermampft mit Gebackene Aubergine mit Sojasauce<\/a> und Japanische Hackb\u00e4llchen (Niku-dango) in S\u00fc\u00df-Saurer So\u00dfe<\/a>.<\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Karaage heisst, Fleisch in Mehl oder St\u00e4rke gewendet und frittiert, also Chicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch. Obwohl man Karaage mit allen…<\/p>\n","protected":false},"author":5,"featured_media":163366,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,85,124,44,246,491,140,45,33],"tags":[127,50,248,493,145],"class_list":{"0":"post-14920","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-eggs","12":"category-meat","13":"category-main-dishes","14":"category-chicken","15":"category-japan","16":"category-garlic","17":"category-marinade","18":"category-snack","19":"tag-meat","20":"tag-main-dish","21":"tag-chicken","22":"tag-japan","23":"tag-garlic","24":"post_format-post-format-gallery"},"yoast_head":"\nChicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch \u2013 Japanese fried Chicken - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/09\/04\/chicken-karaage-frittiertes-huhnerfleisch-japanisch-japanese-fried-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch \u2013 Japanese fried Chicken\" \/>\n<meta property=\"og:description\" content=\"Karaage heisst, Fleisch in Mehl oder St\u00e4rke gewendet und frittiert, also Chicken Karaage \u2013 Frittiertes H\u00fchnerfleisch Japanisch. 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