Kara-age: Japanese style fried chicken
Karaage is a popular home-style dish in Japan. It goes very well with rice.
Frying twice makes the batter crispy and the meat juicy.
Kara-age: Japanese style fried chicken
Karaage is a popular home-style dish in Japan. It goes very well with rice.
Frying twice makes the batter crispy and the meat juicy.
Cooking Instructions
- 1
Cut the chicken meat into 5 cm cubes.
- 2
Grate the garlic and ginger and mix with the ingredients for the seasoning.
- 3
Mix the chicken breasts in the seasoning solution. You can use a freezer pack instead of a bowl. (You can also refrigerate it in this state).
- 4
If there is too much liquid, throw it away.
- 5
Add the potato starch and mix (you can do this in a plastic bag for convenience).
- 6
Deep-fry in oil at 170°C. If you see small bubbles when you insert a dry chopstick, it is the right temperature for frying.
- 7
Fry at a distance to avoid sticking together. Do not touch them as the batter will come off.
- 8
When the frying sound changes and the batter is no longer soft, take it out. (About 4 minutes)
- 9
Leave to rest for 2 to 3 minutes.
- 10
Raise the temperature of the oil to 190°C and deep-fry the 9 again.
- 11
Fry for 1 minute, turning several times to ensure even cooking. When the batter is brown, it's ready. Remove and drain the oil.
- 12
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