Without fail recipe ultimate Karaage (Japanese Fried Chicken) easy, fast, practical.
Good Evening every body, at this time you get present recipe Karaage (Japanese Fried Chicken) 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 Karaage (Japanese Fried Chicken).
Ingredients for Karaage (Japanese Fried Chicken)
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Prepare 1 lb : Chicken Thigh.
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Prepare : Olive oil for frying.
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Needed : Marinade.
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Needed 1 tablespoon : minced garlic.
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Needed 1 tablespoon : minced ginger.
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Needed 1 tablespoon : sake / rice wine.
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Prepare 1.5 tablespoon : soy sauce.
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Prepare 1 tablespoon : sesame oil.
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Prepare : Batter.
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Prepare 1 : egg.
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Prepare 1.5 tablespoon : all purpose flour.
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Needed 1.5 tablespoon : potato starch.
If all ingredients Karaage (Japanese Fried Chicken) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Karaage (Japanese Fried Chicken)
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Cut chicken into cubes (cut a little bit bigger than what you like in the end).
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In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook).
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1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins..
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If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time.
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Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat.
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