A picture of 'Zangi' Chicken Karaage.

'Zangi' Chicken Karaage

cookpad.japan @cookpad_jp

This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.

Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp. Recipe by MOKOSNOW

This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.

Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp. Recipe by MOKOSNOW

'Zangi' Chicken Karaage

cookpad.japan @cookpad_jp

This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.

Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp. Recipe by MOKOSNOW

This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.

Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp. Recipe by MOKOSNOW

Saved

Ingredients

2 servings

2Chicken thigh meat
1Salt and pepper
11/2-2 tablespoons Sake
1 tspMirin
1 tspSugar
11/2-2 tablespoons Soy sauce
1 tspSesame oil
1 tspGrated ginger
1optional, (to taste) Grated garlic
1Katakuriko
1Frying oil

Saved

Steps

1

Remove the excess fat from the chicken and cut into chunks.
2

Place the chicken in a plastic bag and add the salt and pepper. Rub together with your hands.
3

Add the remaining ingredients and rub it all together well. Let sit from 1 hr to overnight.
4

Pat dry the excess moisture from the marinade with a paper towel and then cover with katakuriko as thinly as possible.
5

Deep fry in 160°C oil. At the end, slightly raise the temperature of the oil and fry until crispy.
6

Pack in your bento!

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on February 21, 2014 06:31

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Comments

Keywords

Chicken Thigh Sake Ginger Pepper Meat Soy Garlic

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