Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken karaage. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Add chicken; seal bag and toss until chicken is coated with cornstarch. Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners. Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be.
Chicken Karaage is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Chicken Karaage is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook chicken karaage using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Karaage:
- Prepare 700 g chicken thigh fillet
- Take 3 cm ginger (grated)*
- Prepare 2 tbsp soy sauce*
- Make ready 1 tbsp sake (or white wine)*
- Get 1 egg
- Take 2-2.5 tbsp potato powder
- Get 2-2.5 strong flour
- Make ready flying oil
- Take lemon
It does not have to be chicken. So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏). Karaage originally meant deep fried meat or fish without any marinating. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.
Instructions to make Chicken Karaage:
- Cut the chicken fillets in 3-4 pieces, dip in the bowl of mixture*(ginger, soy sauce and sake) and mix well. Leave for 30 minutes.
- Remove excess liquid from 1. and add in lightly beaten egg. Massage in the egg with hand and mix it evenly with the chicken
- Sprinkle in the mixture of potato flour and strong flour. Mix in to the chicken well.
- Heat the flying oil in a wok or a deep pan to 160-170℃ (mid-low heat), put half to 1/3 of the chicken in, piece by piece, gently stir and fly for 4-5 minutes. Raise to high heat and fly for 20-30 seconds for a crispy finish. Repeat the procedure for rest of the chicken.
- Place on a serving plate with slices of lemon
It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp. Chicken is the most common protein, but it's also made with seafood, such as blowfish. These days, Karaage is almost always seasoned, but this wasn't always the case.
So that’s going to wrap it up for this special food chicken karaage recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
