Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, juicy chicken thigh karaage (fried chicken). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add the ★ dry mixture in a plastic bag and mix. Put the chicken in the marinade and mix chicken well. Juicy, deeply seasoned thigh meat encased in a supercrispy crust makes Japanese karaage a fried chicken lover's dream.
Juicy Chicken Thigh Karaage (Fried Chicken) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Juicy Chicken Thigh Karaage (Fried Chicken) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have juicy chicken thigh karaage (fried chicken) using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Juicy Chicken Thigh Karaage (Fried Chicken):
- Take 20 pieces Chicken thigh meat
- Take 30 ml Sake
- Get 2 tsp Grated ginger
- Prepare 2 tbsp Soy sauce
- Get 1/3 tsp Salt
- Prepare 10 grams Japanese mayonnaise
- Make ready 150 grams ★ Katakuriko
- Take 30 grams ★ Flour
- Make ready 1 Frying oil
You can also use other meat as well to fry. It can be intimidating to fry chicken for the first time or for a crowd, especially if you have never fried chicken before. Karaage Chicken is one of the most popular Japanese dishes not only within Japan but abroad as well. The chicken is marinated with soy sauce, sake, ginger and mirin to give a touch of sweetness.
Steps to make Juicy Chicken Thigh Karaage (Fried Chicken):
- Put the chicken in a bowl, add the sake, and mix. Let it sit for 30 minutes or more.
- Add the grated ginger, soy sauce, and salt to the chicken in the bowl from Step 1, and let it marinate for 30 minutes.
- Add the ★ dry mixture in a plastic bag and mix.
- Add mayonnaise to the Step 2 bowl, and mix.
- Add the chicken from Step 4 to the Step 3 plastic bag with the katakuriko and flour. Shake to coat.
- Deep fry both sides until browned.
- Take the chicken out from the oil, transfer to a tray with paper towels or similar (to soak up the excess oil) and let it cook through with the residual heat.
- Deep fry the chicken again just before serving. This last step is key for an extra crispy finish.
Chicken pieces are deep fried twice to make them crunchy on the outside and juicy inside - a little known secret outside of Japan! Letting the chicken rest at room temp means that the chicken won't drop the temperature of the oil, which means that it'll cook up crispier. Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Preparation is similar to another crowd pleaser Japanese food- tempura.
So that is going to wrap this up for this special food juicy chicken thigh karaage (fried chicken) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
