Foodie Mail

Make Your FRIEDays Special with Napoleon’s Yummy Karaage Kits

True to my nature, I love, love, love fried food. I mean, it’s why I named myself Fried and Prejudice—aside from being a fan of the Jane Austen classic, of course.

I mean come on. Fried food is yummy, indulgent, and versatile. You can make so many different dishes with it! But fundamentally, biting into crunchy, deep-fried skin and getting that tender, juicy meat inside is why I love it so much.

The thing with fried food, especially during the pandemic, is that they cannot last when delivered. The travel time makes them soggy, not-so-crispy, and not as good as they ought to be when freshly cooked. That’s why those DIY kits with meat that you can fry right at home? They’re the real MVP.

Enter Napoleon’s Karaage. This online shop loves their fried food just as much as I do. With ready-to-cook Karaage kits ready anytime, you can easily cook up a feast of deep-fried meaty goodness. And yes, they’ve gone beyond the classic Chicken Karaage. They’ve even got Bangus Karaage for the seafood lovers and it’s the first I’ve seen in the market so far!

How to Prepare

It’s quite simple, really. To prepare, just dredge your meat in the seasoned flour mixture until fully coated. Fry in oil until golden brown and serve as is or use it to create yummy dishes.

I personally like mine the classic way: served with piping hot white rice. The flavors and the natural umami notes of the meat are already enough for me.

Also, a fun fact: Napoleon’s Karaage sent 2 face shields along with my Karaage kits as a protective measure in case hot oil gets starts splattering all over. Though much appreciated, I’m used to the kitchen, so cuts and burns are no big deal for me. I just used the face shields for going out on errands, seeing as it’s still the pandemic and all.

But if you’re afraid of getting oil on yourself, you can arm yourself with said shields. Though honestly, that can be avoided by making sure your meat is properly dried before dredging and dropping it into the oil. The reason for the splattering? It’s pretty much just the reaction of water and oil.

Team Chicken or Team Bangus

Napoleon’s Karaage comes in two choices: the classic Japanese chicken Karaage and a unique addition—the Bangus Karaage. Both are just as good, but each one has its own flavor profile.

Chicken Karaage (available in 250 or 500g)

Crunchy skin, tender meaty center, and oh-so-delicious when cooked. It’s how I like my chicken. The beauty in Napoleon’s Chicken Karaage is that the meat itself is lean, not too fatty (but still soft). Plus, it’s not too salty on its own.

Bangus Karaage (available in 225 or 450g)

Features sliced pieces of boneless bangus, complete with the skin. When cooked, it has a distinct briny taste and a crunchy but thin outer shell. I love how the meat in itself is flaky and still moist. And if you’re a fan of the fat, look carefully. Some pieces of fish have that much-loved fatty layer in between.

Storage and How to Order

Just remember to keep your Karaage packs frozen if you’re not cooking it yet. They last for up to 2 months in the freezer.

For inquiries, you can contact Napoleon’s Karaage via Facebook or Instagram. To order (and see their menu), you can check out their site.

Currently, Napoleon’s Karaage has resellers, so you may want to check who is near you to save on shipping costs. Similarly, you can also apply to be a reseller—just message them for the application form and requirements.

Thanks for sending this!

[Also Read: LOOK: Ultramen Launches DIY Kits for All You Hopeless RAMENtics]


Got any recommendations or dishes you’d like me to try? Comment or email me for features and collaborations at friedandprejudice.ph@gmail.com. For more mouthwatering photos and posts, visit us over on Facebook and Instagram!

About Diane Nicole

A writer, foodie, and a self-taught photographer, Diane is the founder of Fried and Prejudice. She eats, she writes, she obsesses over the little things. When she's not writing for various publications, she's busy taking photos, trying out new restaurants, or learning something new. But on most days, she's up on a chair taking that perfect flatlay. Talk to her at @iamdianenicole over on Instagram.

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