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Light And Crispy Chicken Karaage Recipe

Light and Crispy Chicken Karaage Recipe
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Serving : 3
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Prepare the ingredients before making Light and Crispy Chicken Karaage in your home. Then, follow these steps below to serve Light and Crispy Chicken Karaage for your family or friends.

Ingredients: Light and Crispy Chicken Karaage

  • 500 grams Chicken breasts
  • 20 grams Ginger
  • 1 tsp Grated ginger (tubed is fine)
  • 1 to 1 1/2 tablespoons Soy sauce
  • 1 tbsp Sake
  • 1/2 tbsp Sugar
  • 1 Cornstarch or katakuriko
  • 1 Oil for deep frying
  • 1 Salt

How to Make Light and Crispy Chicken Karaage

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Light and Crispy Chicken Karaage in your home by yourself.

    Step 1
  • The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
  • Step 2
  • For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
  • Step 3
  • Cut each part of the chicken breast so that the cuts are vertical to the grain.
  • Step 4
  • The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
  • Step 5
  • Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
  • Step 6
  • Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
  • Step 7
  • Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
  • Step 8
  • I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
  • Step 9
  • If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
  • Step 10
  • If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.
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