Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rich-tasting salty karaage chicken breast. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Here is how you cook it. Great recipe for Rich-Tasting Salty Karaage Chicken Breast. I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.
Rich-Tasting Salty Karaage Chicken Breast is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Rich-Tasting Salty Karaage Chicken Breast is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have rich-tasting salty karaage chicken breast using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Rich-Tasting Salty Karaage Chicken Breast:
- Take 2 Chicken breasts
- Take 1 tbsp Sake
- Make ready 1 tsp Sugar
- Take 1/4 tsp Salt
- Get 1 Frying oil
- Prepare Marinade Sauce:
- Make ready 2 tbsp ＊Soy sauce
- Prepare 1/2 tbsp ＊Honey
- Take 1 tsp ＊Sesame oil
- Get 1 tsp ＊Grated ginger
- Take 1/4 tsp ＊Grated garlic
- Get 1 ＊ Shichimi spice
- Prepare 1 Egg
- Get 9 tbsp Katakuriko
It is a favorite at Izakayas and can be eaten as a main or side dish. Karaage is also served in obentos with shredded cabbage and a squeeze of lemon juice. In a mixing bowl, combine chicken, ginger, garlic, soy sauce, sake, mirin and black pepper give a good mix so chicken will coat evenly with the flavors. Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture.
Steps to make Rich-Tasting Salty Karaage Chicken Breast:
- Cut the chicken breasts into pieces of your desired size. Add to a bowl together with the sake, sugar, and salt in that order. Leave a minute or two between adding each ingredient and massage into the chicken while doing so.
- *Add in the ＊ marked seasoning ingredients to the chicken from Step 1. Pour in your mixed egg and the katakuriko and rub together well.
- *Adjust the amount of katakuriko depending on the size of the egg in order to give the meat a nice, thick coating.
- *If you have the time, let it sit for a while to let the flavor soak in.
- Fry the chicken at a slightly low temperature. If you fry it at too high of a temperature, the coating will burn quite quickly.
- Here's a version with a slightly more lightly seasoned dredging.
Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Preparation is similar to another crowd pleaser Japanese food- tempura. 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.
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