Hey everyone, welcome to our recipe site.it is Harriett Cox. Today, I’m gonna show you how to make a special dish, the chicken karaage. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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The Chicken Karaage is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. The Chicken Karaage is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have the chicken karaage using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make The Chicken Karaage:
- Prepare 700 grams Chicken thighs
- Get 2 tbsp ●White wine
- Prepare 1 tbsp ●Soup stock granules
- Make ready 1 tbsp ●Oyster sauce
- Prepare 1 tsp ●Sugar
- Take 1 dash ●Salt
- Get 1 thumbnail sized piece / clove each ●Ginger, garlic (grated)
- Make ready 1 Egg white
- Prepare 1 tbsp Sesame oil
- Take 7 tbsp plus Katakuriko
Instructions to make The Chicken Karaage:
- Cut the chicken thighs into bite sized pieces. If you want to cut down on calories, remove excess fat and the skin. But it tastes better if you leave them on!
- Add the ● seasoning ingredients to the chicken, and leave to marinate at room temperature for about 30 minutes. During the summer, marinate in the refrigerator for an hour, then let it come back to room temperature before proceeding.
- If you use 2 teaspoons of soy sauce instead of the salt, it'll be Japanese-flavored. I debated with myself whether or not to add soy sauce to the ingredients list. It's that tasty.
- When the chicken reaches room temperature, add an egg white and mix well. Add sesame oil and katakuriko and mix lightly.
- The key to a crispy finish is to fry the chicken twice! First fry the chicken (in batches) in 340F/170C oil until the surface is crispy.
- If the coating becomes soggy, add a little more katakuriko and fry again!
- Raise the oil temperature to 375F/190C, then fry the chicken again for about a minute. Fry 4 pieces at a time, because if you crowd the pan, the chicken won't be crispy!
- Now you have chicken karaage that's crispy on the outside and extra-juicy on the inside!
So that’s going to wrap this up with this special food the chicken karaage recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
