Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, juicy chicken karaage. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Juicy Chicken Karaage is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Juicy Chicken Karaage is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have juicy chicken karaage using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Juicy Chicken Karaage:
- Make ready Chicken thighs
- Prepare Shio-koji (if possible)
- Make ready Katakuriko
- Prepare Seasonings
- Get Sake
- Get Soy sauce
- Get Ginger (grated)
- Take Garlic (grated)
Instructions to make Juicy Chicken Karaage:
- Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
- Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
- Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
- Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
- Pat dry the chicken, and coat with katakuriko.
- Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
- Turn them over several times until all surfaces are golden brown.
- It's done.
- A crispy surface, with sizzling juices bubbling out. So juicy.
So that’s going to wrap this up for this exceptional food juicy chicken karaage recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
