Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, our family recipe for chicken karaage. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular I love fried chicken of all kinds, but of all the fried chicken in the world, Karaage is my absolute favorite. Its exquisite balance of taste, texture, and. Karaage Fried Chicken. featured in Japanese Lunch.
Our Family Recipe for Chicken Karaage is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Our Family Recipe for Chicken Karaage is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook our family recipe for chicken karaage using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Our Family Recipe for Chicken Karaage:
- Take 3 to 4 Chicken thigh meat
- Prepare 1 Salt and pepper
- Take 2 tbsp ★ Soy sauce
- Prepare 2 tbsp ★ Cooking sake
- Prepare 1 tsp ★ Honey (or sugar)
- Get 1 tsp ★ Grated garlic
- Take 2 tsp ★ Grated ginger
- Make ready 1 Egg, medium
- Get 3 tbsp Katakuriko
- Make ready 3 heaping tablespoons Plain flour
- Take 1 for frying Oil
A family recipe for Karaage chicken, the famous Japanese fried chicken! Chicken karaage is a light and crispy Japanese fried chicken. This is an easy Japanese recipe with video explanation and cooking tips. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.
Steps to make Our Family Recipe for Chicken Karaage:
- Remove the sinew from the the chicken so it's easy to chew and more delicious. If you look at the edges of the meat you'll see some white stringy sinews so grab ahold of one and tug with a knife. It goes easier if you put the meat skin side up and move the knife.
- The meat will shrink a bit when you fry it, so cut into generous pieces. I cut one piece into 6 pieces. Season lightly with salt and pepper and put into a large bowl.
- Add all the ingredients marked ★ and rub into the meat with your hands. Marinate for at least 30 minutes.
- Add the egg and mix well, then add katakuriko and flour and mix some more. When it's no longer floury, it's good. Marinate in the refrigerator for another 20 minutes.
- Deep fry the meat. Set the oil temperature to about 180°C. If you don't have a thermometer measure the temperature with cooking chopsticks. If small bubbles are coming fast out of the chopsticks the temperature is right. I use enough oil to come up to about 1/3 of the height of the chicken pieces.
- Scoop up the meat and batter with a large spoon and put into the hot oil. When you put the chicken in the oil temperature will go down fast, but don't panic, just watch the oil. I don't turn up the heat. The reason for this is that the meat pieces are large, so they cook slowly.
- This is after the chicken is flipped over. The oil might spit a bit so be careful. As time passes the temperature of the oil will rise again, and the meat will become nice and golden brown. When the pieces are fried, take them out and drain the oil away. If you're not sure, cut a piece in half to see if it's cooked through.
- Finished! Serve with your favorite salad.
- The next day I served the chicken cut up into 1 cm pieces mixed with the shredded cabbage from the salad the day before. Serve with mayonnaise or your favorite dressing.
It has a universal flavor which is not too exotic. Chicken Karaage is one of the all-time popular dishes for bento and outdoor recreation. The crispy outside and juicy inside make the karaage so delicious! Today I'm sharing one of our family's favorites - Karaage Rice Bowl (中華風唐揚げ丼)! There's a seriously crave-worthy crispy chicken strips and Although chicken thighs are always the preferred choice when comes to making Karaage, chicken breasts would work just fine if you pound the.
So that’s going to wrap it up for this special food our family recipe for chicken karaage recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
