Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
"Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something which I have loved my whole life.
See great recipes for "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" too! See great recipes for "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" too! Japanese fried chicken typically uses boneless chicken and has a different texture from other fried chicken Chicken karaage.
To get started with this particular recipe, we must prepare a few components. You can cook "chicken karaage" japanese deep fried chicken basic recipe of "washoku" using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Prepare 1 kg Chicken thigh
- Take < Ginger sauce >
- Get 9 g Ginger
- Prepare 7 g Garlic
- Take 25 cc Sake
- Make ready 50 cc Soy sauce
- Get < Other ingredients >
- Prepare 1 Egg
- Take 25 cc Sesame oil
- Make ready Little Black pepper
- Make ready 1/2 Teaspoon Baking powder
- Prepare 100 g Corn starch
Use as much garlic and ginger as you want. I use grated garlic and ginger from a tube. You can also use chicken thigh meat. I also tried grating an onion to the marinade, then deep-fried the chicken.
Instructions to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Prepare 1kg of chicken thigh, cut about 35g for each pieces. If it has skin and bones that should take off those and try to cut meat to an even thickness.
- Put 100cc "ginger sauce" for 1 kg chicken in container, keep overnight in fridge. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. I would recommend that corn starch need to put in the end. The reason why is easy to mix up well.
- Deep fry the chicken in 160℃ only 1 min, then remove it from oil and keep it 3 min in room temperatures. After finish 1st deep fry, heat the oil to get 200℃ when the sign is going to quiet from the oil which means reaching 200℃. Put the chicken back into oil and 2nd deep fry until crispy on outside. Done !!
- < Ginger sauce > It's very simple recipe ! Peel skin off garlic and ginger, put those into a blender with sake and make a juice. Put it into a container with other all ingredients. Mix well until the sugar dissolves. (For 2kg chicken) 100cc soy sauce, 50 cc sake, 15g sugar, 18g ginger, 15g garlic.
- This sauce is very convenient and helping your cooking plus it can be keep long term storage. For example, grilled steak, pan fried pork, steamed fish or veg, ground meat etc. Please enjoy this pro recipe !!
Just before flying, coat the chicken with potato starch. Place the fried chicken on paper towels to soak the excess oil. My Japanese mom's recipe, so guaranteed to be good. Because they are cut in bite-size pieces, it makes deep frying so much easier. Thanks to the potato starch, the chicken is fried to perfection with a crisp texture on the outside and super juicy and tender on the inside.
So that’s going to wrap this up for this special food "chicken karaage" japanese deep fried chicken basic recipe of "washoku" recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
