How to Make Ultimate Juicy Chicken Thigh Karaage (Fried Chicken)
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Favorite Juicy Chicken Thigh Karaage (Fried Chicken). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Juicy Chicken Thigh Karaage (Fried Chicken), 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 Juicy Chicken Thigh Karaage (Fried Chicken) 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 Juicy Chicken Thigh Karaage (Fried Chicken) is 20 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 components. You can have Juicy Chicken Thigh Karaage (Fried Chicken) using 9 ingredients and 8 steps. Here is how you cook that.
This is a recipe handed down from my mother.
When deep frying the first time around, make sure to take out the chicken when it is just slightly browned, and let it keep cooking with the residual heat. For 20 pieces. Recipe by Hoshitosoranodining
Ingredients and spices that need to be Get to make Juicy Chicken Thigh Karaage (Fried Chicken):
- 20 pieces Chicken thigh meat
- 30 ml Sake
- 2 tsp Grated ginger
- 2 tbsp Soy sauce
- 1/3 tsp Salt
- 10 grams Japanese mayonnaise
- 150 grams ★ Katakuriko
- 30 grams ★ Flour
- 1 Frying oil
Steps to make Juicy Chicken Thigh Karaage (Fried Chicken)
- Put the chicken in a bowl, add the sake, and mix. Let it sit for 30 minutes or more.
- Add the grated ginger, soy sauce, and salt to the chicken in the bowl from Step 1, and let it marinate for 30 minutes.
- Add the ★ dry mixture in a plastic bag and mix.
- Add mayonnaise to the Step 2 bowl, and mix.
- Add the chicken from Step 4 to the Step 3 plastic bag with the katakuriko and flour. Shake to coat.
- Deep fry both sides until browned.
- Take the chicken out from the oil, transfer to a tray with paper towels or similar (to soak up the excess oil) and let it cook through with the residual heat.
- Deep fry the chicken again just before serving. This last step is key for an extra crispy finish.
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