Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
"Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something which I have loved my entire life.
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. With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals.
To begin with this recipe, we must first prepare a few components. You can cook "chicken karaage" japanese deep fried chicken basic recipe of "washoku" using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Prepare 1 kg Chicken thigh
- Make ready < Ginger sauce >
- Get 9 g Ginger
- Take 7 g Garlic
- Take 25 cc Sake
- Take 50 cc Soy sauce
- Prepare < Other ingredients >
- Make ready 1 Egg
- Take 25 cc Sesame oil
- Get Little Black pepper
- Make ready 1/2 Teaspoon Baking powder
- Take 100 g Corn starch
Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used. We will introduce how the Japanese Chef have practiced. Heat up a pot of cooking oil for deep-frying. When you make karaage for dinner, allocate a portion of the bite-size Japanese fried chicken for bento lunch box!
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 !!
Heat up a pot of cooking oil for deep-frying. When you make karaage for dinner, allocate a portion of the bite-size Japanese fried chicken for bento lunch box! This Karaage Bento is packed along with tamagoyaki, broccoli, tomato, spinach, and onigiri rice balls. A delicious and well-balanced lunch to go! It gets a big flavour kick from a quick marinade.
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