How to Prepare Quick Juicy Chicken Karaage
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Juicy Chicken Karaage. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Juicy Chicken Karaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Juicy Chicken Karaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Juicy Chicken Karaage is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have Juicy Chicken Karaage using 8 ingredients and 9 steps. Here is how you can achieve that.
I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it.
The seasoning ingredients are my favorite combination.
Adjust the amount of ginger and garlic as you like.
Not to cut the chicken too small! A larger bite size is best!
Soak the chicken in plenty of water!
Coat the chicken with katakuriko potato starch just before frying! Recipe by classy
Ingredients and spices that need to be Get to make Juicy Chicken Karaage:
- 2 Chicken thighs
- 2 tbsp Shio-koji (if possible)
- 1 Katakuriko
- Seasonings
- 1 tbsp Sake
- 1 1/2 tbsp Soy sauce
- 1 tsp Ginger (grated)
- 1 tsp Garlic (grated)
Steps to make Juicy Chicken Karaage
- Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
- Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
- Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
- Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
- Pat dry the chicken, and coat with katakuriko.
- Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
- Turn them over several times until all surfaces are golden brown.
- It's done.
- A crispy surface, with sizzling juices bubbling out. So juicy.
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