Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". It is one of my favorites food recipes. For mine, 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 favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something that I have loved my whole life.
Done !! "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku". This is one of the most popular dish in Japan. Chicken karaage japanese deep fried chicken basic recipe of washoku by coozy life.
To get started with this recipe, we must prepare a few components. You can have "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":
- Take 1 kg Chicken thigh
- Make ready < Ginger sauce >
- Prepare 9 g Ginger
- Get 7 g Garlic
- Prepare 25 cc Sake
- Make ready 50 cc Soy sauce
- Make ready < Other ingredients >
- Take 1 Egg
- Make ready 25 cc Sesame oil
- Take Little Black pepper
- Make ready 1/2 Teaspoon Baking powder
- Prepare 100 g Corn starch
Place the fried chicken on paper towels to soak the excess oil. Tatsutaage is a type of karaage, an umbrella term for deep-fried food. 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.
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 !!
See recipes for "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" too. Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken) Because they are cut in bite-size pieces, it makes deep frying so much easier. Thanks to the potato starch, the chicken is fried to perfection with a crisp texture on the outside and super juicy and tender on the inside. Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan.
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