Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, soft zangi style karaage fried chicken. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Our young staff will happily teach you how to make Hokkaido-style fried chicken. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the stove for!
Soft Zangi Style Karaage Fried Chicken is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Soft Zangi Style Karaage Fried Chicken is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have soft zangi style karaage fried chicken using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Soft Zangi Style Karaage Fried Chicken:
- Take 2 fillets Chicken breast meat
- Prepare 1 piece Ginger
- Make ready 20 ml Soy sauce
- Get 100 ml Cooking sake
- Make ready 1 tbsp Sesame oil
- Make ready 6 tbsp Katakuriko
- Get 3 tbsp Plain flour
- Take 1 Egg
Zangi is one of Hokkaido's "soul foods," a. Karaage Fried Chicken. featured in Japanese Lunch. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Karaage is a Japanese-style fried chicken.
Instructions to make Soft Zangi Style Karaage Fried Chicken:
- Cute the chicken into bite-sized pieces. If you get rid of the skin it will make this dish a little healthier but this is only a suggestion.
- Pierce the cut chicken with a fork a few times to make it easier for the flavours to infuse.
- Grate the ginger. The ginger you use should be about half the size of the ginger you find packaged for sale in shops. (About the same size as the piece in the picture for Step 1.)
- Add the cooking sake and soy sauce to the grated ginger. It should be added at 4 parts cooking sake to 1 part soy sauce. The picture may make it seem that the mixture contains a lot of soy sauce, but it really doesn't need that much.
- Add the cut chicken into a ziplock bag or similar, along with the marinade from Step 4. When the marinade has been spread around the chicken, add the sesame oil as well.
- Securely seal the bag and gently rub the marinade into the meat before leaving to rest in the refrigerator. If you want to eat the chicken quickly, leave the mixture for at least 3-4 hours, though keeping it for 2-3 days will help the flavours blend better and dramatically improve the taste.
- It's time to make the coating for the karaage. Add the katakuriko, flour and egg to a bowl. The powder ingredients should be the same ratio but if you add slightly more katakuriko, the karaage will come out more crispy. Don't add water, instead add a little of the marinade from the ziplock bag (but not too much!) and mix until the coating becomes thick. Submerge the chicken in the mixture.
- Once the chicken is fully coated, fry it. I like using the frying pan for this but if you are used to using a different type of pan then feel free to use that instead. Once the karaage has turned a golden colour, they're ready.
- Place them on a paper towel to remove any excess oil and then arrange on a plate. Place them on top of lettuce and serve. You'll be shocked how soft you can make chicken breast meat.
- For those that like a stronger taste, adjust the amount of soy sauce to your preferred amount 20 ml at a time. If you make it too thick though the karaage may burn easily so be careful.
- If you feel the taste is too light then I recommend serving with mayonnaise for some extra flavor. Adding garlic into the marinade is delicious as well.
They are best served immediately simply with wedges of lemon, as it adds a wonderful balance to the fried wings. You could also serve with a small bowl of Japanese mayonnaise and a bottle of Shichimi Togarashi to sprinkle for some added heat. Karaage (fried chicken) is one of the great classic Japanese dishes which is very popular. You will find this dish on menus in an izakaya or for sale in a konbini. This is why, today there are several variations of the recipe, which differ according to tastes and regions.
So that is going to wrap this up for this special food soft zangi style karaage fried chicken recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
