How to Cook Tasty Chicken Karaage Japanese Deep Fried Chicken  Basic Recipe of Washoku

Without fail recipe ultimate "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" easy, delicious, practical.

Good Evening every body, at this time you get present recipe "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" with 12 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku".

Ingredients for "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku"

1. Needed 1 kg : Chicken thigh.

2. Needed : < Ginger sauce >.

3. Prepare 9 g : Ginger.

4. Prepare 7 g : Garlic.

5. Prepare 25 cc : Sake.

6. Prepare 50 cc : Soy sauce.

7. Prepare : < Other ingredients >.

8. Needed 1 : Egg.

9. Prepare 25 cc : Sesame oil.

10. Prepare : Little Black pepper.

11. Needed 1/2 Teaspoon : Baking powder.

12. Needed 100 g : Corn starch.

If all ingredients "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku"

1. Prepare 1kg of chicken thigh, cut about 35g for each pieces. If it has skin and bones that should take off those and try to cut meat to an even thickness..

2. Put 100cc "ginger sauce" for 1 kg chicken in container, keep overnight in fridge. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. I would recommend that corn starch need to put in the end. The reason why is easy to mix up well..

3. Deep fry the chicken in 160℃ only 1 min, then remove it from oil and keep it 3 min in room temperatures. After finish 1st deep fry, heat the oil to get 200℃ when the sign is going to quiet from the oil which means reaching 200℃. Put the chicken back into oil and 2nd deep fry until crispy on outside. Done !!.

4. < Ginger sauce > It's very simple recipe ! Peel skin off garlic and ginger, put those into a blender with sake and make a juice. Put it into a container with other all ingredients. Mix well until the sugar dissolves. (For 2kg chicken) 100cc soy sauce, 50 cc sake, 15g sugar, 18g ginger, 15g garlic..

5. This sauce is very convenient and helping your cooking plus it can be keep long term storage. For example, grilled steak, pan fried pork, steamed fish or veg, ground meat etc. Please enjoy this pro recipe !!.

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