Karayoshi "hot and spicy fried chicken" mixed set meal

I tried the "hot and spicy fried chicken" at the fried chicken chain Karayoshi. The dish is sweet and spicy in a red sauce with a hint of red pepper and huajiao (Chinese chili pepper). I chose the "Gozari Teishoku" which allows you to compare the taste with the regular fried dish.


The Gozari set meal comes with two pieces each of hot and spicy fried bean curd and two pieces of regular fried bean curd, and costs 715 yen (tax included). It also comes with rice, miso soup, "sesame garlic sauce" and a slice of lemon.


Each karayoshi karaage is large in size, and a total of four pieces is enough for lunch. There is also a menu that includes three each of hot and cold fries and regular fries, but unless you are very hungry, two of each should be enough.


Try the regular fried chicken first. The chicken thigh is wrapped in a thick batter, and when you crack it open, the juices flow out of it. It is a very orthodox dish. The sesame-garlic sauce gives it an even richer flavor.



There are two schools of thought on lemon, those who "put it on" and those who "don't put it on" fried chicken, but this time I decided to put it on because it was the right size to squeeze on one of the four pieces, and it gives a refreshing taste.


Now, it is time to try the hot and spicy fried chicken. Although it is said to be seasoned with spices, when I bit into it, I found that the spiciness was not as strong as I had feared. It is what is known as "umakatsu" (spicy). The sauce soaks into the batter and has a strong sweetness, which, combined with the reddish color, gives the dish an impression similar to "shrimp chili" rather than "hot and spicy".


The fried chicken alone is rich enough in flavor, but adding the sesame-garlic sauce makes it even more complex to eat. It has a unique aftertaste that may or may not be Chinese food. It is sure to make you eat a lot of white rice.


Since each piece of fried bean curd usually fills one's stomach, it is recommended to take the accompanying shredded cabbage as a chopstick rest to refresh the palate while attacking the dish.