Juicy Karaage (Japanese Fried Chicken)
I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with.
By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy!
If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma
Juicy Karaage (Japanese Fried Chicken)
I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with.
By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy!
If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma
Cooking Instructions
- 1
Cut the chicken into large bite-sized pieces, and soak in plenty of water for 10 minutes.
- 2
Wipe the surface moisture off the chicken pieces with paper towels and put the chicken in a plastic freezer bag. Add the ingredients marked with ● - sake, soy sauce, sesame oil, honey, grated ginger, grated garlic and pepper - to the bag. Massage the chicken well to let the flavors soak in, close up the bag and let it marinate for 2 hours in the refrigerator.
- 3
After marinating, if there is any excess liquid left in the bag, discard it. Add the beaten half egg and massage the chicken again. When the egg has been evenly distributed, add the katakuriko and massage again.
- 4
Fry the chicken at 170℃ for 15 seconds. Lower the heat quickly to 150℃, and fry until the pieces are a light brown in color. Take the chicken out of the oil and let it rest for 3 minutes.
- 5
Raise the temperature of the oil to 180℃, and fry the chicken rapidly until it's golden brown. It will have a crispy-crunchy finish!
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