Deep fried chicken Karaage. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for! Learn the simple techniques and fry up some glorious chicken at home today.
These days, Karaage is almost always seasoned, but this wasn't always the case. From Shogun Kitchen BY CHEF: KOMATSU InterContinental Cairo Citystars Fried Chicken Chicken thigh Salt Freshly ground black pepper Corn starch Wheat flour. Karaage Fried Chicken. featured in Japanese Lunch. You can cook Deep fried chicken Karaage using 10 ingredients and 10 steps. Here is how you achieve that.
Table of Recipes
Ingredients of Deep fried chicken Karaage
- It’s 300 g of ￼Chicken leg.
- It’s 1/2 tbs of Sake.
- It’s 1/2 tsp of Salt.
- Prepare of Black pepper as you like.
- You need 1/4 tsp of Grated garlic.
- It’s 1 tsp of Grated ginger.
- You need 1/2 tbs of Soy sauce.
- You need 1/2 of Egg.
- It’s 3 tbs of Katakuri-ko.
- It’s 300-500 cc of Vegetable Oil.
Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Karaage (唐揚げ 空揚げ or から揚げ, [kaɾaːɡe]) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well.
Deep fried chicken Karaage instructions
- Sand the chicken with kitchen paper to remove surplus water in the chicken. Remove the fat from the chicken by using a knife. Cut the chicken into bite sized pieces then put them in a zip-lock bag..
- Add 1/2 tbs of sake, 1/2 tsp of salt, 1/4 tsp of grated garlic, 1 tsp of grated ginger and some black pepper into the zip-lock bag..
- Knead the chicken to season well and let it stand 30 minutes..
- Beat 1/2 egg in a cup and add it to the bag..
- Add 1/2 tbs of soy sauce and mix..
- Add 3 tbs of Katakuri-ko and mix again..
- Remove the chicken pieces from the bag and stretch any skin to cover the meat..
- Put half of the chicken pieces into vegetable oil heated to 170 degrees and deep fry it for 3 minutes..
- Take out the chicken from the oil, add rest of the chicken pieces deep fry for 3 minutes, then remove them from the oil..
- Heat the oil to 180 degree and fry the 2 portions of chicken pieces again 2 minutes each..
The chicken is marinated with soy sauce, sake, ginger and mirin to give a touch of sweetness. Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside – a little known. Unlike other types of fried chicken, karaage never leaves me feeling greasy and slightly gross afterwards. Perhaps it's the ginger in the marinade, or the (The age means deep-fried.) In spite of its probable origins, I really haven't encountered a Chinese dish that is exactly like this, though there are. Japanese fried chicken: two bite pieces of chicken marinated in soy, ginger and garlic, tossed in potato starch and deep fried until crispy.