Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, "chicken karaage" japanese deep fried chicken basic recipe of "washoku". One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Today's washoku recipe is none other than Karaage, or Japanese deep-fried food! Although you will most often find chicken Karaage, there are other types, such as octopus, squid and fish. Chicken karaage japanese deep fried chicken basic recipe of washoku by coozy life.
"Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku" is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have "chicken karaage" japanese deep fried chicken basic recipe of "washoku" using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Get 1 kg Chicken thigh
- Make ready < Ginger sauce >
- Prepare 9 g Ginger
- Take 7 g Garlic
- Prepare 25 cc Sake
- Prepare 50 cc Soy sauce
- Take < Other ingredients >
- Prepare 1 Egg
- Prepare 25 cc Sesame oil
- Make ready Little Black pepper
- Make ready 1/2 Teaspoon Baking powder
- Get 100 g Corn starch
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright. The First Authentic Japanese Cuisine in SBMA. Luscious & Authentic Japanese Bento Meals Choices of Tuna Karaage, Chicken Karaage, Fried Gyouza and Aji Karaage with your own Selection of our Maki or Japanese Rice and paired with.
Steps to make "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku":
- Prepare 1kg of chicken thigh, cut about 35g for each pieces. If it has skin and bones that should take off those and try to cut meat to an even thickness.
- Put 100cc "ginger sauce" for 1 kg chicken in container, keep overnight in fridge. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. I would recommend that corn starch need to put in the end. The reason why is easy to mix up well.
- Deep fry the chicken in 160℃ only 1 min, then remove it from oil and keep it 3 min in room temperatures. After finish 1st deep fry, heat the oil to get 200℃ when the sign is going to quiet from the oil which means reaching 200℃. Put the chicken back into oil and 2nd deep fry until crispy on outside. Done !!
- < Ginger sauce > It's very simple recipe ! Peel skin off garlic and ginger, put those into a blender with sake and make a juice. Put it into a container with other all ingredients. Mix well until the sugar dissolves. (For 2kg chicken) 100cc soy sauce, 50 cc sake, 15g sugar, 18g ginger, 15g garlic.
- This sauce is very convenient and helping your cooking plus it can be keep long term storage. For example, grilled steak, pan fried pork, steamed fish or veg, ground meat etc. Please enjoy this pro recipe !!
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