Fried Juicy Karaage with Chicken Breasts

Name: Fried Juicy Karaage with Chicken Breasts
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Chicken breast; 4 cm ★ Grated ginger; 1 tsp ★ Grated garlic; 1 dash ★ Pepper; 1 pinch ★ Monosodium Glutamate; 1/2 tsp ★ Salt; 1/2 tbsp ★ Sake; 1 tbsp ★ Mayonnaise; 1 tsp ★ Honey; 4 tbsp △ Flour; 1/2 △ Egg; 2 tbsp △ Milk; 5 tbsp each ■ Flour - Cornstarch; 1 ■ Pepper; 1/4 tsp ■ Salt

cookpad.japan @cookpad_jp

I made this for my fried chicken loving husband.
I just eyeballed this with chicken breasts and whatever I had on hand, but since my husband loved it, I wrote this so that I wouldn't forget how to make it.

When deep-frying the chicken, flip them over when the bottoms harden. When it has completely hardened all over, occasionally stir with long chopsticks to let in some air.
Please coat thoroughly with the coating.
I recommend using black pepper. You can mix whatever spices you want with the ingredients!
The powdered coating will stick better if a tiny bit of vegetable oil is added to the △ batter mixture. Recipe by Iku..

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 largeChicken breast
4cm ★ Grated ginger
1 tsp★ Grated garlic
1 dash★ Pepper
1 pinch★ Monosodium Glutamate
1/2 tsp★ Salt
1/2 tbsp★ Sake
1 tbsp★ Mayonnaise
1 tsp★ Honey
4 tbsp△ Flour
1/2△ Egg
2 tbsp△ Milk
5 tbspeach ■ Flour - Cornstarch
1■ Pepper
1/4 tsp■ Salt

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Steps

1

Remove the excess fat from the chicken breasts, cut them in half vertically and then cut at a 45° angle into large pieces. 10-11 pieces are best. A little bit larger than normal karaage is okay.
2

Poke holes into the surface of the chicken with a fork. This helps the flavor to seep in better and also helps it to cook through easier.
3

Put the chicken and the ★ ingredients into a plastic bag and rub it all together well. Let marinate for at least 30 minutes.
4

Mix the △ and ■ ingredients into separate bowls and mix each bowl well.
5

Dip the chicken into the △ mixture to completely cover with the egg, and then coat with the ■ powdered mixture.
6

Coat again with the flour and deep fry in 180°C oil for 1 1/2 minutes. Temporarily remove from the oil and let sit for 4 minutes.
7

Deep-fry again in 180°C for about 30-40 seconds while occasionally stirring around with long chopsticks. Once the chicken has become crispy, it's done.
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