Crunchy Chicken Karaage
Crunchy Chicken Karaage

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, crunchy chicken karaage. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. The chicken was juicy, had flavor, and was crunchy. I will definitely make this again.

Crunchy Chicken Karaage is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Crunchy Chicken Karaage is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have crunchy chicken karaage using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Crunchy Chicken Karaage:
  1. Get 2 Chicken thighs
  2. Take 2 tbsp ●Soy sauce
  3. Prepare 1 tbsp ●Sake
  4. Make ready 1 tsp ●Sesame oil
  5. Prepare 3 cm Garlic (tubed or grated)
  6. Take 3 cm Ginger (tubed or grated)
  7. Make ready 80 grams Katakuriko

It is a popular appetizer or side dish served at Japanese restaurants. It provides double fry effect which is crispy and crunchy fried! Karaage (唐揚げ 空揚げ or から揚げ, [kaɾaaɡe]) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well.

Steps to make Crunchy Chicken Karaage:
  1. Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
  2. Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
  3. Add any amount of the garlic and ginger to taste.
  4. Massage the bag well on a flat surface to blend all the seasonings together.
  5. 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.)
  6. Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
  7. 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.
  8. When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
  9. The chicken is cooked when you insert a skewer and clear juices come out.
  10. 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.

Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside. When I was an exchange student in Tokyo, one of my favorite things to see on the dining hall lunch menu was Karaage. Now, every country has their own version of Fried. Cornflour alone has a denser and crunchy texture compared to the combination of wheat and cornflour after cooling. • Karaage is Japanese style fried chicken (two words: kara age). It is a great appetizer for your Karaage means deep fried food with no batter in Japanese, so you could also call fried fish Karaage.

So that is going to wrap it up for this special food crunchy chicken karaage recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!