Is there a difference in taste between Japanese fried chicken and American fried chicken? Or are they almost the same?
Tonight's bribe is fried chicken and ketchup fried rice. (actually twice as much as this)
by walkwithhiro
9 Comments
Delver_Razade
Yeah, Karaage is different in spice profile to Southern style Fried chicken.
GRAITOM10
Different, look up the recipe and you’ll see why.
Underblade
Karaage almost always have some sort of ginger and soy sauce flavor mariade and uses starch instead or flour
ToToroToroRetoroChan
Plenty of karaage has a soy sauce marinade. Also, no bones in karaage, it’s almost always small chunks.
LensCapPhotographer
Ketchup fried rice? Man fried rice has been butchered so much that it even has a ketchup variant 🤦🏽♂️
binhpac
Karaage, Tempura.
You dont get that taste in america.
Im no expert, but the ingredients of the batter are totally different.
Not sure if japan also fried their stuff twice (low and high temperature) like in korea. It makes a difference in texture.
Like in japan i never had soft or soggy fried stuff. Its always hard and crispy.
Burntoastedbutter
They are VERY different! Even Korean fried chicken is different. There are even some states that cook theirs differently whether it comes to flour/coating, marinade/spices, or cooking method.
Personally I find Japanese fried chicken light and fluffy in a sense, but American fried chicken (Nashville fried chicken for example) on the heavier side.. As in I could eat a lot of Japanese fried chicken in one go, but for American, it doesn’t take a lot of pieces for me to go “aight that’s enough, I’m queasy”
So different… but fried chicken everywhere is so good 😋
LouQuacious
Thai fried chicken is delicious and similar to US version and I’m going to say overall more ubiquitously better.
overladenlederhosen
Karaage is marinated in soy, sake and mirin which makes the meat salty and sweet but also tenderises the meat in a way that almost gelatinises the texture. The coating usually is high in potato starch which crisps differently to wheat flour. So very different.
9 Comments
Yeah, Karaage is different in spice profile to Southern style Fried chicken.
Different, look up the recipe and you’ll see why.
Karaage almost always have some sort of ginger and soy sauce flavor mariade and uses starch instead or flour
Plenty of karaage has a soy sauce marinade. Also, no bones in karaage, it’s almost always small chunks.
Ketchup fried rice? Man fried rice has been butchered so much that it even has a ketchup variant 🤦🏽♂️
Karaage, Tempura.
You dont get that taste in america.
Im no expert, but the ingredients of the batter are totally different.
Not sure if japan also fried their stuff twice (low and high temperature) like in korea. It makes a difference in texture.
Like in japan i never had soft or soggy fried stuff. Its always hard and crispy.
They are VERY different! Even Korean fried chicken is different. There are even some states that cook theirs differently whether it comes to flour/coating, marinade/spices, or cooking method.
Personally I find Japanese fried chicken light and fluffy in a sense, but American fried chicken (Nashville fried chicken for example) on the heavier side.. As in I could eat a lot of Japanese fried chicken in one go, but for American, it doesn’t take a lot of pieces for me to go “aight that’s enough, I’m queasy”
So different… but fried chicken everywhere is so good 😋
Thai fried chicken is delicious and similar to US version and I’m going to say overall more ubiquitously better.
Karaage is marinated in soy, sake and mirin which makes the meat salty and sweet but also tenderises the meat in a way that almost gelatinises the texture. The coating usually is high in potato starch which crisps differently to wheat flour. So very different.