Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rich-tasting salty karaage chicken breast. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. If you're making this for small children, it's best to leave out the shichimi chili pepper.
Rich-Tasting Salty Karaage Chicken Breast is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Rich-Tasting Salty Karaage Chicken Breast is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 Chicken breasts
- Take 1 tbsp Sake
- Make ready 1 tsp Sugar
- Make ready 1/4 tsp Salt
- Make ready 1 Frying oil
- Make ready Marinade Sauce:
- Take 2 tbsp ＊Soy sauce
- Take 1/2 tbsp ＊Honey
- Make ready 1 tsp ＊Sesame oil
- Make ready 1 tsp ＊Grated ginger
- Get 1/4 tsp ＊Grated garlic
- Make ready 1 ＊ Shichimi spice
- Take 1 Egg
- Prepare 9 tbsp Katakuriko
Here in the US, skin-on chicken thighs are always sold with bones. I leave the chicken skin on because the richness of the skin adds a layer of crunch and flavor to the fried chicken! But if you'd prefer, you can totally use boneless, skinless thighs or breast meat. Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp.
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.
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. Cut the chicken up into bite size pieces; Put the chicken into a ziploc bag along with the marinade ingredients: soy sauce, mirin, ginger, garlic, and salt and pepper. Marinade the chicken in the refrigerator for at least an hour. Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist.
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