Karaage (Japanese Fried Chicken) - Household warmth and closeness could be obtained in uncomplicated ways. One of them is cooking and serving meals for the family members. As a housewife, obviously you don't need to miss a meal collectively suitable? Cuisine can also be the important to a delighted family, numerous really feel homesick mainly because their cooking has been discovered elsewhere.
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Karaage (Japanese Fried Chicken) is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Karaage (Japanese Fried Chicken) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook karaage (japanese fried chicken) using 12 ingredients and 5 steps. Here is how you cook it.
Composition needed to cook Karaage (Japanese Fried Chicken):
- 1 lb Chicken Thigh
- Olive oil for frying
- Marinade
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sake / rice wine
- 1.5 tablespoon soy sauce
- 1 tablespoon sesame oil
- Batter
- 1 egg
- 1.5 tablespoon all purpose flour
- 1.5 tablespoon potato starch
Instructions to serve Karaage (Japanese Fried Chicken):
- Cut chicken into cubes (cut a little bit bigger than what you like in the end)
- In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook)
- 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins.
- If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time
- Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat
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