#jigawastate

I prefer this for breakfast in 15minutes, and its yummy you will not regret trying my recipe

Chicken suqaar is a Somali staple and goes amazing with malawax (malawax recipe is on my page

Its so yummy. #1post1hope

I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.The first time you deep-fry the chicken should just be for 1-2 minutes. Let the chicken cook through with the residual heat and fry a second time. This traps in the moisture so that the chicken doesn't dry out, and makes them crispy. It takes some time but this karaage is definitely delicious.If you substitute the flour for potato starch, use half the amount. Recipe by *Anna*

With this recipe, you'll be able to enjoy tender and delicious chicken breasts any time.It's delicious to add shichimi togarashi pepper if you'd like during Step 2. Alternatively you can sprinkle it after deep-frying the chicken.It was quite tasty served with mayonnaise on top. Recipe by Hokkori-no

I decided to give this a try since I had good quality rice flour on hand!If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil.Cook after warming the frying pan over low-medium heat.I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo

I used to serve this with a refreshing grated daikon radish, but I added yuzu and ichimi spice and it was delicious! The tingling aftertaste of the cayenne pepper and the gentle flavor of yuzu that comes next – it's irresistible!!If there is too much moisture from the vegetables, the cutlets won't absorb the oil properly. Rub with salt to draw out the water and pat dry thoroughly.The filling mixture may become loose and difficult to shape depending on the amount of vegetables, so if that happens, add more panko or flour to thicken and make it easier to shape. Recipe by ramutomato

(Not my recipe, thank Tessaann on All recipes uk for this one.) For a 1lb Loaf tin make up ingredients and then split into two, and save the mixture for another bake.