Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crunchy chicken karaage. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. The chicken was juicy, had flavor, and was crunchy. I will definitely make this again.
Crunchy Chicken Karaage is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Crunchy Chicken Karaage is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook crunchy chicken karaage using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Crunchy Chicken Karaage:
- Take 2 Chicken thighs
- Prepare 2 tbsp ●Soy sauce
- Prepare 1 tbsp ●Sake
- Make ready 1 tsp ●Sesame oil
- Get 3 cm Garlic (tubed or grated)
- Get 3 cm Ginger (tubed or grated)
- Prepare 80 grams Katakuriko
It is a popular appetizer or side dish served at Japanese restaurants. Light and crunchy bite-sized pieces of chicken are the perfect way to start your meal or. It provides double fry effect which is crispy and crunchy fried! Cornflour alone has a denser and crunchy texture compared to the combination of wheat and cornflour after cooling.
Steps to make Crunchy Chicken Karaage:
- Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
- Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
- Add any amount of the garlic and ginger to taste.
- Massage the bag well on a flat surface to blend all the seasonings together.
- Get all the air out of the bag, and seal it tightly. Let it rest for more than 30 minutes. (I like to rest it overnight to let the flavors meld.)
- Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
- Heat 1cm of oil in a pan (so that chicken is almost submerged) and heat up to medium heat. Fry the chicken in the oil, skin-side down first.
- When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
- The chicken is cooked when you insert a skewer and clear juices come out.
- When you line the chicken on a cooling rack, make sure they do not stick to each other. They will absorb oil from each other.
Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well. Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside. When I was an exchange student in Tokyo, one of my favorite things to see on the dining hall lunch menu was Karaage. Now, every country has their own version of Fried. Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang).
So that’s going to wrap it up for this exceptional food crunchy chicken karaage recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
