Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, light and crispy chicken karaage. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Light and Crispy Chicken Karaage is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Light and Crispy Chicken Karaage is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook light and crispy chicken karaage using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Light and Crispy Chicken Karaage:
- Get 500 grams Chicken breasts
- Take 20 grams Ginger
- Make ready 1 tsp Grated ginger (tubed is fine)
- Make ready 1 to 1 1/2 tablespoons Soy sauce
- Make ready 1 tbsp Sake
- Get 1/2 tbsp Sugar
- Get 1 Cornstarch or katakuriko
- Prepare 1 Oil for deep frying
- Prepare 1 Salt
Instructions to make Light and Crispy Chicken Karaage:
- The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
- For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
- Cut each part of the chicken breast so that the cuts are vertical to the grain.
- The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
- Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
- Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
- Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
- I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
- If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
- If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.
So that is going to wrap this up with this exceptional food light and crispy chicken karaage recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
