Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, secret chicken karaage recipe (juicy even using breast meat). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Taste, tasty ＆juicy japanese fried chicken karaage 唐揚げ Itadakimasu.tasty & juicy karaage I used chicken breast instead of chicken thigh. Double Fried Chicken Karaage Recipe (Crispy and Juicy Japanese Fried Chicken)
Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have secret chicken karaage recipe (juicy even using breast meat) using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
- Make ready 4 Chicken breast meat (with skin on)
- Make ready 1 pinch ●Salt
- Make ready 1 pinch ● Pepper
- Make ready 1 tsp ● Curry powder
- Make ready 1 1/2 tsp ● Chinese soup stock
- Prepare 80 ml Sake
- Take 50 ml Soy sauce
- Get 2 pieces Ginger
- Prepare 1 Katakuriko
- Make ready 1 for frying Frying oil
The crispy outside and juicy inside make the karaage so delicious! Cooking at a low temperature first will help cook the inside and then deep-frying at a high temperature will help remove the excess. You can also use chicken breast, although the fried meat might not be as juicy as thigh fillets. Many karaage chicken recipes you find on the internet or cookbooks add garlic to the marinade.
Instructions to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
- Prep the ingredients. Slice the ginger without peeling it.
- Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
- Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
- Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder.
- Add the sake, soy sauce and ginger to the bowl and mix well.
- Let it marinate for 20 to 40 minutes to flavor it well.
- Pat the chicken pieces dry with paper towels.
- Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
- Shake off any excess flour.
- Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.)
- When the chicken has fried to a golden brown, drain them well.
- Finished!!! Serve with sudachi citron or lemon.
I don't use garlic because that's not how I remember the taste of authentic karaage in Japan and how I. Potato starch is typically used for karaage or other fried foods in Japan, but you can use cornstarch if you But the great thing about karaage is that they are still really good toasted in the oven even a few days later (or for Treat yourself to extra crispy bites of juicy fried chicken with this karaage recipe. Karaage Fried Chicken. featured in Japanese Lunch. Have a recipe of your own to share? With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese With juicy marinated chicken coated in an ultra-crisp shell, Karaage (から揚げ) is a staple of Japanese home-cooking and one of the most popular items to pack into a bento box lunch in Japan.
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