Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
To get started with this particular recipe, we must first prepare a few components. Here is how you cook it. My Japanese mom's recipe, so guaranteed to be good. Place the fried chicken on paper towels to soak the excess oil.
"Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook "chicken karaage" japanese deep fried chicken basic recipe of "washoku" using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Make ready 1 kg Chicken thigh
- Take < Ginger sauce >
- Get 9 g Ginger
- Get 7 g Garlic
- Take 25 cc Sake
- Get 50 cc Soy sauce
- Take < Other ingredients >
- Take 1 Egg
- Make ready 25 cc Sesame oil
- Take Little Black pepper
- Get 1⁄2 Teaspoon Baking powder
- Take 100 g Corn starch
Although you will most often find chicken Karaage, there are other types, such as octopus, squid and fish. Tatsutaage is a type of karaage, an umbrella term for deep-fried food. Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used. Easy Karaage Rice Bowl Karaage, pronounced kah-rah-ah-geh, is Japanese style fried chicken that is as popular as gyoza.
Instructions to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Prepare 1kg of chicken thigh, cut about 35g for each pieces. If it has skin and bones that should take off those and try to cut meat to an even thickness.
- Put 100cc "ginger sauce" for 1 kg chicken in container, keep overnight in fridge. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. I would recommend that corn starch need to put in the end. The reason why is easy to mix up well.
- Deep fry the chicken in 160℃ only 1 min, then remove it from oil and keep it 3 min in room temperatures. After finish 1st deep fry, heat the oil to get 200℃ when the sign is going to quiet from the oil which means reaching 200℃. Put the chicken back into oil and 2nd deep fry until crispy on outside. Done !!
- < Ginger sauce > It's very simple recipe ! Peel skin off garlic and ginger, put those into a blender with sake and make a juice. Put it into a container with other all ingredients. Mix well until the sugar dissolves. (For 2kg chicken) 100cc soy sauce, 50 cc sake, 15g sugar, 18g ginger, 15g garlic.
- This sauce is very convenient and helping your cooking plus it can be keep long term storage. For example, grilled steak, pan fried pork, steamed fish or veg, ground meat etc. Please enjoy this pro recipe !!
Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used. Easy Karaage Rice Bowl Karaage, pronounced kah-rah-ah-geh, is Japanese style fried chicken that is as popular as gyoza. There are many different ways to season the chicken, but the marinated chicken is always coated with potato/corn starch or flour and deep-fried until golden brown. Make it light (so we can eat more!) - ponzu sauce. The Japanese likes deep fried foods but to make it lighter, ponzu sauce (homemade recipe here) is often used as a dipping sauce for deep fried foods.
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