Simple Way to Prepare Super Quick Homemade Crispy & Juicy Youlinji Chicken Karaage
Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Prepare Favorite Crispy & Juicy Youlinji Chicken Karaage. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Crispy & Juicy Youlinji Chicken Karaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy & Juicy Youlinji Chicken Karaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crispy & Juicy Youlinji Chicken Karaage is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Crispy & Juicy Youlinji Chicken Karaage using 12 ingredients and 8 steps. Here is how you can achieve it.
My youlinji chicken recipe has mirin and a lot of vinegar.
It's also got a heavy ginger kick, which is is to my liking.
After putting the chicken in the oil, don't touch it for about a minute!
Otherwise, the skin will come off.
The key is to swirl in a large motion after it's set.
I use radish sprouts, green onions, leek, etc to garnish. Recipe by Ryo---ko
Ingredients and spices that need to be Get to make Crispy & Juicy Youlinji Chicken Karaage:
- 1 thigh Chicken thigh
- For marinating:
- 1 dash Salt
- 1/2 tbsp Sake
- The sauce ingredients:
- 1 1/2 tbsp ●Soy sauce
- 1 1/2 a tablespoons ●Vinegar
- 1 tbsp ●Sugar
- 1/2 tbsp ●Mirin
- 1 piece ●Ginger
- 7 cm ●Leek (the white part)
- 1 Katakuriko
Instructions to make Crispy & Juicy Youlinji Chicken Karaage
- Mince the onion and garlic and put in a bowl together with the sauce ingredients.
- Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes.
- Heat the frying oil to 180℃.
- Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!!
- Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.)
- Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air.
- Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce.
- Transfer to a serving plate, top with the sauce, and it's complete.
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