Deep fried chicken (Karage)
Deep fried chicken (Karage)

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, deep fried chicken (karage). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

Deep fried chicken (Karage) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Deep fried chicken (Karage) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have deep fried chicken (karage) using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Deep fried chicken (Karage):
  1. Take 4 large boneless chicken thighs cut a bite sized
  2. Take 3 tablespoon light soy sauce
  3. Get 1 tablespoon dark soy sauce or light soy sauce
  4. Make ready 1/2 tablespoon sugar
  5. Prepare 1 teaspoon (1 clove) grated garlic
  6. Prepare 1 teaspoon (1 clove) grated ginger
  7. Prepare 1 vegetable stock cube thighs break into pieces
  8. Make ready 30 g-40g rice flour or corn starch or flour
  9. Take 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):
  1. Every seasonings and chicken into plastic bag, Then a little kneading the that.
  2. It marinate in the refrigerator for over three hours
  3. Corn starch into a bowl, then combined well for prevent the oil hopped.
  4. The oil into a pan, bring the oil to 320-338 ℉ (160-170℃)
  5. Cook for about 4-5min,Than transfer the chicken onto the rack or dish.
  6. 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.
  7. 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?

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