Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, deep fried chicken (karage). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Deep fried chicken (Karage) is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Deep fried chicken (Karage) is something that I’ve loved my whole life. They’re fine and they look fantastic.
Get your Fried Chicken favourites delivered. Low Prices on Fried Chicken Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness. Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Drain any excess liquid from the chicken and add your katakuriko potato starch.
To get started with this particular recipe, we must prepare a few components. You can cook deep fried chicken (karage) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Deep fried chicken (Karage):
- Prepare 4 large boneless chicken thighs cut a bite sized
- Make ready 3 tablespoon light soy sauce
- Make ready 1 tablespoon dark soy sauce or light soy sauce
- Prepare 1/2 tablespoon sugar
- Take 1 teaspoon (1 clove) grated garlic
- Prepare 1 teaspoon (1 clove) grated ginger
- Prepare 1 vegetable stock cube thighs break into pieces
- Get 30 g-40g rice flour or corn starch or flour
- Make ready Oil for frying
The dish can be made with seafood or various types of meat but chicken is probably the most common. Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour. The potato starch creates a lasting layer of crispy coating around the karaage which makes it perfect for bento lunch even after it becomes cold. Cornflour is a good alternative to potato starch where potato starch is hard to get.
Steps to make Deep fried chicken (Karage):
- Every seasonings and chicken into plastic bag, Then a little kneading the that.
- It marinate in the refrigerator for over three hours
- Corn starch into a bowl, then combined well for prevent the oil hopped.
- The oil into a pan, bring the oil to 320-338 ℉ (160-170℃)
- Cook for about 4-5min,Than transfer the chicken onto the rack or dish.
- The oil to 356-374℉, Cook for about 30-60 seconds it’s for crispy outside. Then transfer the chicken onto the paper to drain excess oil.
- Enjoy!(It’s with lemon so yummy!)
The potato starch creates a lasting layer of crispy coating around the karaage which makes it perfect for bento lunch even after it becomes cold. Cornflour is a good alternative to potato starch where potato starch is hard to get. Karaage chicken is essentially a Japanese cooking technique where meat (usually chicken) is deep fried. The meat is traditionally fried in potato starch, but cornstarch and flour are also sometimes used (like here). What's the difference between Chicken Katsu and Karaage?
So that is going to wrap it up for this special food deep fried chicken (karage) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
