Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, deep fried chicken karaage. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Deep fried chicken Karaage is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Deep fried chicken Karaage is something which I have loved my whole life.

From Shogun KitchenBY CHEF: KOMATSU InterContinental Cairo CitystarsFried ChickenChicken thigh Salt Freshly ground black peppe. Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp. Chicken is the most common protein, but it’s also made with seafood, such as blowfish.

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

The ingredients needed to make Deep fried chicken Karaage:

1. Get 300 g Chicken leg
2. Take 1/2 tbs Sake
3. Take 1/2 tsp Salt
4. Take Black pepper as you like
5. Prepare 1/4 tsp Grated garlic
6. Make ready 1 tsp Grated ginger
7. Prepare 1/2 tbs Soy sauce
8. Make ready 1/2 Egg
9. Prepare 3 tbs Katakuri-ko
10. Get 300-500 cc Vegetable Oil

It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. Sand the chicken with kitchen paper to remove surplus water in the chicken. Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown.

Instructions to make Deep fried chicken Karaage:

1. Sand the chicken with kitchen paper to remove surplus water in the chicken. Remove the fat from the chicken by using a knife. Cut the chicken into bite sized pieces then put them in a zip-lock bag.
2. Add 1/2 tbs of sake, 1/2 tsp of salt, 1/4 tsp of grated garlic, 1 tsp of grated ginger and some black pepper into the zip-lock bag.
3. Knead the chicken to season well and let it stand 30 minutes.
4. Beat 1/2 egg in a cup and add it to the bag.
5. Add 1/2 tbs of soy sauce and mix.
6. Add 3 tbs of Katakuri-ko and mix again.
7. Remove the chicken pieces from the bag and stretch any skin to cover the meat.
8. Put half of the chicken pieces into vegetable oil heated to 170 degrees and deep fry it for 3 minutes.
9. Take out the chicken from the oil, add rest of the chicken pieces deep fry for 3 minutes, then remove them from the oil.
10. Heat the oil to 180 degree and fry the 2 portions of chicken pieces again 2 minutes each.
11. Ready to serve and ENJOY!

Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Karaage refers to a deep frying method where items are seasoned with soy sauce, ginger, and garlic, and then coated in a flour and potato starch mixture. Lightly battered and packed with plenty of flavor, this chicken dish makes for not only a great side dish, but is also a perfect addition to a bento! Chicken karaage - deep-fried small pieces of marinated chicken served with a tasty mayo-lemon-sriracha sauce.

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