Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crunchy chicken karaage. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Crunchy Chicken Karaage is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Crunchy Chicken Karaage is something which I have loved my entire life. They’re nice and they look wonderful.
Chicken Karaage, a.k.a Japanese Fried Chicken, is crispy on the outside and super moist within. Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version!
To begin with this particular recipe, we have to first prepare a few components. You can cook crunchy chicken karaage using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Crunchy Chicken Karaage:
- Make ready 2 Chicken thighs
- Make ready 2 tbsp ???Soy sauce
- Take 1 tbsp ???Sake
- Make ready 1 tsp ???Sesame oil
- Prepare 3 cm Garlic (tubed or grated)
- Take 3 cm Ginger (tubed or grated)
- Make ready 80 grams Katakuriko
Surprisingly authentic, you'll never miss the carbs in this Keto version of the classic Japanese Fried Chicken recipe! This recipe is taken from Junk Food Japan by Scott Hallsworth, published by Absolute Press. This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside.
Instructions to make Crunchy Chicken Karaage:
- Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
- Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
- Add any amount of the garlic and ginger to taste.
- Massage the bag well on a flat surface to blend all the seasonings together.
- Get all the air out of the bag, and seal it tightly. Let it rest for more than 30 minutes. (I like to rest it overnight to let the flavors meld.)
- Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
- Heat 1cm of oil in a pan (so that chicken is almost submerged) and heat up to medium heat. Fry the chicken in the oil, skin-side down first.
- When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
- The chicken is cooked when you insert a skewer and clear juices come out.
- When you line the chicken on a cooling rack, make sure they do not stick to each other. They will absorb oil from each other.
Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area. They are gluten free and stay super crispy. Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture.
So that is going to wrap this up with this special food crunchy chicken karaage recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
