How to Make Any-night-of-the-week Our Family Recipe for Chicken Karaage
Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Steps to Prepare Homemade Our Family Recipe for Chicken Karaage. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Our Family Recipe for 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 Our Family Recipe for 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 Our Family Recipe for Chicken Karaage is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can have Our Family Recipe for Chicken Karaage using 11 ingredients and 9 steps. Here is how you can achieve it.
I've been making this for years, but I measured out the ingredients properly for my own records.
At Step 3 or 4 you can put it in the refrigerator to marinate and fry it the next day. It will be a little salty that way though so either use it for bentos, or reduce the soy sauce a little.
Leftovers can be frozen. Defrost and then microwave without plastic wrap to reheat. Recipe by kenken mama
Ingredients and spices that need to be Get to make Our Family Recipe for Chicken Karaage:
- 3 to 4 Chicken thigh meat
- 1 Salt and pepper
- 2 tbsp ★ Soy sauce
- 2 tbsp ★ Cooking sake
- 1 tsp ★ Honey (or sugar)
- 1 tsp ★ Grated garlic
- 2 tsp ★ Grated ginger
- 1 Egg, medium
- 3 tbsp Katakuriko
- 3 heaping tablespoons Plain flour
- 1 for frying Oil
Instructions to make Our Family Recipe for Chicken Karaage
- Remove the sinew from the the chicken so it's easy to chew and more delicious. If you look at the edges of the meat you'll see some white stringy sinews so grab ahold of one and tug with a knife. It goes easier if you put the meat skin side up and move the knife.
- The meat will shrink a bit when you fry it, so cut into generous pieces. I cut one piece into 6 pieces. Season lightly with salt and pepper and put into a large bowl.
- Add all the ingredients marked ★ and rub into the meat with your hands. Marinate for at least 30 minutes.
- Add the egg and mix well, then add katakuriko and flour and mix some more. When it's no longer floury, it's good. Marinate in the refrigerator for another 20 minutes.
- Deep fry the meat. Set the oil temperature to about 180°C. If you don't have a thermometer measure the temperature with cooking chopsticks. If small bubbles are coming fast out of the chopsticks the temperature is right. I use enough oil to come up to about 1/3 of the height of the chicken pieces.
- Scoop up the meat and batter with a large spoon and put into the hot oil. When you put the chicken in the oil temperature will go down fast, but don't panic, just watch the oil. I don't turn up the heat. The reason for this is that the meat pieces are large, so they cook slowly.
- This is after the chicken is flipped over. The oil might spit a bit so be careful. As time passes the temperature of the oil will rise again, and the meat will become nice and golden brown. When the pieces are fried, take them out and drain the oil away. If you're not sure, cut a piece in half to see if it's cooked through.
- Finished! Serve with your favorite salad.
- The next day I served the chicken cut up into 1 cm pieces mixed with the shredded cabbage from the salad the day before. Serve with mayonnaise or your favorite dressing.
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So that's going to wrap this up for this special food Recipe of Super Quick Homemade Our Family Recipe for Chicken Karaage. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!