Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, crispy & juicy youlinji chicken karaage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Crispy & Juicy Youlinji Chicken Karaage is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Crispy & Juicy Youlinji Chicken Karaage is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook crispy & juicy youlinji chicken karaage using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crispy & Juicy Youlinji Chicken Karaage:
- Take 1 thigh Chicken thigh
- Get For marinating:
- Take 1 dash Salt
- Make ready 1/2 tbsp Sake
- Get The sauce ingredients:
- Make ready 1 1/2 tbsp ●Soy sauce
- Make ready 1 1/2 a tablespoons ●Vinegar
- Prepare 1 tbsp ●Sugar
- Take 1/2 tbsp ●Mirin
- Get 1 piece ●Ginger
- Prepare 7 cm ●Leek (the white part)
- Prepare 1 Katakuriko
Krog and musicians Christian Møller and Mette Christensen. Firm but easily broken or crumbled; crisp. crispy (comparative crispier, superlative crispiest). Having a crisp texture; brittle yet tender. The word crispy relates to prepared food.
Steps to make Crispy & Juicy Youlinji Chicken Karaage:
- Mince the onion and garlic and put in a bowl together with the sauce ingredients.
- Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes.
- Heat the frying oil to 180℃.
- Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!!
- Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
- Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air.
- Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
- Transfer to a serving plate, top with the sauce, and it's complete.
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