Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, secret chicken karaage recipe (juicy even using breast meat). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is something which I’ve loved my entire life.
Great recipe for Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat). I tried adding a bit of curry powder as a hidden flavoring ingredient, which turned out great. If you cut the meat into large pieces and season it well to start, it won't get dried out at. 'Kara age (chicken)" is the staple comfort food and also popular obento items.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook secret chicken karaage recipe (juicy even using breast meat) using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
- Make ready 4 Chicken breast meat (with skin on)
- Prepare 1 pinch ●Salt
- Make ready 1 pinch ● Pepper
- Prepare 1 tsp ● Curry powder
- Get 1 1/2 tsp ● Chinese soup stock
- Make ready 80 ml Sake
- Get 50 ml Soy sauce
- Make ready 2 pieces Ginger
- Take 1 Katakuriko
- Make ready 1 for frying Frying oil
Although chicken breast can be used for this recipe, thighs have more flavor and are generally more moist. Karaage tastes just as good when it is cold. It is perfect for lunch boxes or at a summer picnic. The marinade clinging to the chicken will help the starch adhere to the meat.
Instructions to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
- Prep the ingredients. Slice the ginger without peeling it.
- Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
- Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
- Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder.
- Add the sake, soy sauce and ginger to the bowl and mix well.
- Let it marinate for 20 to 40 minutes to flavor it well.
- Pat the chicken pieces dry with paper towels.
- Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
- Shake off any excess flour.
- Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.)
- When the chicken has fried to a golden brown, drain them well.
- Finished!!! Serve with sudachi citron or lemon.
Serve the chicken with mayonnaise and lemon wedges. Squeeze the lemon juice on top of the karaage and dip it with the mayonnaise. You can also use chicken breast, although the fried meat might not be as juicy as thigh fillets. For me, the perfect Karaage is potato chip crisp on the outside, and juicy enough on the inside to flood your mouth with a savory "soup" of chicken juices. For chicken karaage, it's essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil.
So that is going to wrap it up for this special food secret chicken karaage recipe (juicy even using breast meat) 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
