Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, our family recipe for chicken karaage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Our Family Recipe for Chicken Karaage is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Our Family Recipe for Chicken Karaage is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have our family recipe for chicken karaage using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Our Family Recipe for Chicken Karaage:
- Take 3 to 4 Chicken thigh meat
- Get 1 Salt and pepper
- Take 2 tbsp ★ Soy sauce
- Make ready 2 tbsp ★ Cooking sake
- Get 1 tsp ★ Honey (or sugar)
- Prepare 1 tsp ★ Grated garlic
- Prepare 2 tsp ★ Grated ginger
- Make ready 1 Egg, medium
- Make ready 3 tbsp Katakuriko
- Get 3 heaping tablespoons Plain flour
- Get 1 for frying Oil
Steps to make Our Family Recipe for Chicken Karaage:
- Remove the sinew from the the chicken so it's easy to chew and more delicious. If you look at the edges of the meat you'll see some white stringy sinews so grab ahold of one and tug with a knife. It goes easier if you put the meat skin side up and move the knife.
- The meat will shrink a bit when you fry it, so cut into generous pieces. I cut one piece into 6 pieces. Season lightly with salt and pepper and put into a large bowl.
- Add all the ingredients marked ★ and rub into the meat with your hands. Marinate for at least 30 minutes.
- Add the egg and mix well, then add katakuriko and flour and mix some more. When it's no longer floury, it's good. Marinate in the refrigerator for another 20 minutes.
- Deep fry the meat. Set the oil temperature to about 180°C. If you don't have a thermometer measure the temperature with cooking chopsticks. If small bubbles are coming fast out of the chopsticks the temperature is right. I use enough oil to come up to about 1/3 of the height of the chicken pieces.
- Scoop up the meat and batter with a large spoon and put into the hot oil. When you put the chicken in the oil temperature will go down fast, but don't panic, just watch the oil. I don't turn up the heat. The reason for this is that the meat pieces are large, so they cook slowly.
- This is after the chicken is flipped over. The oil might spit a bit so be careful. As time passes the temperature of the oil will rise again, and the meat will become nice and golden brown. When the pieces are fried, take them out and drain the oil away. If you're not sure, cut a piece in half to see if it's cooked through.
- Finished! Serve with your favorite salad.
- The next day I served the chicken cut up into 1 cm pieces mixed with the shredded cabbage from the salad the day before. Serve with mayonnaise or your favorite dressing.
So that’s going to wrap this up for this exceptional food our family recipe for chicken karaage recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
