Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If it has skin and bones that should take off those and try to cut meat to an even thickness. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. For chicken karaage, it's essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil.
"Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook "chicken karaage" japanese deep fried chicken basic recipe of "washoku" using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Take 1 kg Chicken thigh
- Prepare < Ginger sauce >
- Take 9 g Ginger
- Get 7 g Garlic
- Get 25 cc Sake
- Make ready 50 cc Soy sauce
- Prepare < Other ingredients >
- Take 1 Egg
- Take 25 cc Sesame oil
- Make ready Little Black pepper
- Prepare 1/2 Teaspoon Baking powder
- Prepare 100 g Corn starch
The classic chicken karaage is commonly served with a wedge of lemon and some side condiments such as Japanese mayo for dipping. With the addition of the sweet and spicy sauce, the classic Japanese fried chicken is now packed a serious flavor punch and extra vibrancy. Chicken Karaage with Sweet Chili Sauce - Too Spicy for Children? Tatsutaage is a type of karaage, an umbrella term for deep-fried food.
Steps 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 !!
Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used. Karaage, pronounced kah-rah-ah-geh, is Japanese style fried chicken that is as popular as gyoza. There are many different ways to season the chicken, but the marinated chicken is always coated with potato/corn starch or flour and deep-fried until golden brown. Heat up a pot of cooking oil for deep-frying. Make it light (so we can eat more!) - ponzu sauce.
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