You are looking for a crispy and juicy chicken karaage for bento recipe that is unique? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious crispy and juicy chicken karaage for bento should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of crispy and juicy chicken karaage for bento, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare crispy and juicy chicken karaage for bento which is delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in prepare

1. Use 3 Chicken thigh meat
2. Use 2 tbsp ★Grated ginger
3. Use 2 tsp ★Grated garlic
4. Prepare 3 tbsp ★Soy sauce
5. Prepare 2 tbsp ★Sake
6. Prepare 2 tbsp ★Sesame oil
7. Prepare 1 Egg
8. Use 3 tbsp ●Plain flour
9. Use 3 tbsp ●Katakuriko
10. Prepare 1 Frying oil

However, the primary base should always include soy sauce, sake, and ginger. The karaage is surprisingly juicy and its crust is crispy because it is fried in lard oil. It is on the route of the Shikoku Pilgrimage, so drop by during your travels. HP: kariju.jp (Japanese Only) Secret to Crispy Karaage Chicken The secret to great Karaage Chicken with crunchy outside and juicy inside is the double-frying.

Instructions to cook Crispy and Juicy Chicken Karaage for Bento:

1. Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
2. Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
3. Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
4. Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.
5. Done and ready to serve!

The objective of this step is to cook the chicken to just before fully cooked without browning the surface too much. Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour. The potato starch creates a lasting layer of crispy coating around the karaage which makes it perfect for bento lunch even after it becomes cold. Cornflour is a good alternative to potato starch where potato starch is hard to get. Bring to a simmer; whisk in cornstarch dissolved in ¼ cup water.

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