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My Family's Chicken Kara-age Recipe

My Family's Chicken Kara-age Recipe
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Serving : 2
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Prepare the ingredients before making My Family's Chicken Kara-age in your home. Then, follow these steps below to serve My Family's Chicken Kara-age for your family or friends.

Ingredients: My Family's Chicken Kara-age

  • 1 fillet Chicken thigh
  • 1 grams Garlic powder
  • 1 up to 3/4 tablespoon Soy sauce
  • 1 Katakuriko and oil for deep frying

How to Make My Family's Chicken Kara-age

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make My Family's Chicken Kara-age in your home by yourself.

    Step 1
  • Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
  • Step 2
  • Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
  • Step 3
  • Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
  • Step 4
  • In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
  • Step 5
  • I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
  • Step 6
  • This is the garlic powder that I use.
  • Step 7
  • 30 shakes amounts to 1 g of powder.
  • Step 8
  • When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
  • Step 9
  • 60 shakes came to about 4/5 teaspoon.
  • Step 10
  • If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
  • Step 11
  • For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
  • Step 12
  • After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
  • Step 13
  • To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
  • Step 14
  • If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.
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