Recipe of Favorite 'Zangi' Chicken Karaage
Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Homemade 'Zangi' Chicken Karaage. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from 'Zangi' 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 'Zangi' 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 'Zangi' Chicken Karaage is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook 'Zangi' Chicken Karaage using 11 ingredients and 6 steps. Here is how you can achieve that.
This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.
Absolutely add the ginger and sesame oil. Use as much garlic as you want. Even though it takes some time, drying off the excess marinating liquid with a paper towel will make the end result nice and crisp. Recipe by MOKOSNOW
Ingredients and spices that need to be Make ready to make 'Zangi' Chicken Karaage:
- 2 Chicken thigh meat
- 1 Salt and pepper
- 1 1/2-2 tablespoons Sake
- 1 tsp Mirin
- 1 tsp Sugar
- 1 1/2-2 tablespoons Soy sauce
- 1 tsp Sesame oil
- 1 tsp Grated ginger
- 1 optional, (to taste) Grated garlic
- 1 Katakuriko
- 1 Frying oil
Steps to make 'Zangi' Chicken Karaage
- Remove the excess fat from the chicken and cut into chunks.
- Place the chicken in a plastic bag and add the salt and pepper. Rub together with your hands.
- Add the remaining ingredients and rub it all together well. Let sit from 1 hr to overnight.
- Pat dry the excess moisture from the marinade with a paper towel and then cover with katakuriko as thinly as possible.
- Deep fry in 160°C oil. At the end, slightly raise the temperature of the oil and fry until crispy.
- Pack in your bento!
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