Recipe of Perfect My Japanese Fried Chicken “Kara-age”
Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Make Award-winning My Japanese Fried Chicken “Kara-age”. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Japanese Fried Chicken “Kara-age”, 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 My Japanese Fried Chicken “Kara-age” 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 My Japanese Fried Chicken “Kara-age” is 4-5 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My Japanese Fried Chicken “Kara-age” estimated approx 1hr.
To get started with this particular recipe, we must first prepare a few components. You can have My Japanese Fried Chicken “Kara-age” using 12 ingredients and 9 steps. Here is how you can achieve it.
very popular dish in Japan. This recipe is my summary after I have tried many recipes!
Ingredients and spices that need to be Get to make My Japanese Fried Chicken “Kara-age”:
- 700 g Chicken thigh fillets
- 1 tsp sugar
- 1 medium egg
- 1.5 tbsp cooking sake (or white wine)
- 2.5 tbsp soya sauce
- 1.5 tsp sesame oil
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tsp black pepper
- 1 pinch salt
- 2 tbsp corn flour
- 2 tbsp flour
Steps to make My Japanese Fried Chicken “Kara-age”
- Remove yellow fat from the chicken thigh fillets with spoon. This helps reducing the smell but it’s not necessary if you don’t mind.
- Cut the chicken about 6-7cm
- Put the chicken in a bowl and mix well with the sugar and egg then leave 10mins.
- Mix in the ingredients from cooking sake to salt very well and leave it in the fridge for 30mins to 1 hour (longer is better but don’t worry if you don’t have time)
- Mix the flour and corn flour into the seasoned chicken
- Shape the chicken round and cook in 170-180℃ oil for about 4-5mins.
- Take the chicken out from the pan before it’s completely cooked then set them aside.
- Turn the oil temperature up to 185-190℃ then cook the chicken from step 7 again for 1-2 mins. It makes the batter nice and crunchy!
- Serve with some vegetables, miso soup and rice. Enjoy!
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