Karaage
Japanese fried chicken is the juiciest crowd-pleaser ever!
このレシピの生い立ち
Karaage is a favorite food in Japan for all generations. There are SO many recipes, and this is from me for my kids :)
Karaage
Japanese fried chicken is the juiciest crowd-pleaser ever!
このレシピの生い立ち
Karaage is a favorite food in Japan for all generations. There are SO many recipes, and this is from me for my kids :)
アプリでひらく作り方
- 1
Check meat throughly to remove any bone/silver skin from it.
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- 2
Cut the chicken thigh into 2" chunks.
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- 3
NOTE: cut into similar sizes to cook evenly.
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- 4
Place the chicken into a large mixing bowl.
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- 5
Add all the marinade ingredients to the bowl.
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- 6
Mix well with your hands until the meat absorbs the liquid
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- 7
Add toasted sesame oil, and mix once more.
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- 8
Cover and keep in a fridge to marinate for 30 minutes.
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- 9
While marinating the chicken, prepare for the deep frying.
- 10
Set the wire rack lined with paper towels underneath.
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- 11
In a deep skillet, heat a 1/2 inch of oil to 350°F.
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- 12
While heating up the oil, dredge the chicken.
- 13
Combine all-purpose flour and corn starch in a shallow bowl.
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- 14
Dredge the chicken into the flour mixture. Coat thoroughly.
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- 15
NOTE:lightly coat the chicken and dust off the excess flour.
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- 16
Gently place 2-3 pieces of chicken into the oil.
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- 17
NOTE: maintain the oil temp. Do not over crowd the skillet.
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- 18
Fry the chicken thighs until golden brown on both sides.
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- 19
NOTE: Only flip your chicken once while frying.
- 20
Transfer the chicken to the rack and leave them for 5 mins.
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- 21
Serve.
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- 22
NOTE: there are 3 ways to coat the kaarage.
- 23
FLOUR only: for a crispy and juicy result.
- 24
POTATO STARCH only: crispiest, but less juicy.
- 25
FLOUR/STARCH: a crispier and juicy result which is our fave!
- 26
You can figure out the best ratio for the coating!
コツ・ポイント
Use enough oil for frying to make the chicken golden brown. Dredge the chicken just right before deep frying.
つくれぽ
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