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

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

Ingredients and seasonings used for make

1. Prepare 500 grams Chicken thigh
2. Use Flavoring ingredients:
3. Use 1/4 ◎Grated onion
4. Use 1 tsp ◎Garlic (grated)
5. Prepare 1 tsp ◎Ginger (grated)
6. Prepare 1 tbsp ◎Sake
7. Take 1 tbsp ◎Soy sauce
8. Prepare 1 tsp ◎Salt
9. Use 1 tsp ◎Vegetable or sesame oil
10. Take 1 ◎Egg
11. Use 6 tbsp Katakuriko
12. Prepare 3 tbsp Plain flour

However, if you really want to use breasts, that's okay. Here in the US, skin-on chicken thighs are always sold with bones. How to make chicken karaage Cut down your chicken: Start off with cutting the chicken into bite size pieces. Make sure you cut all your pieces the same size.

Step by step to make Crispy Juicy Chicken Karaage:

1. Cut the chicken thighs into bite-sized pieces. Add the chicken and the ◎ ingredients to a bowl, rub into the chicken, and let soak for at least 30 minutes.
2. After it's marinated, add the katakuriko and plain flour and mix well.
3. You're going to fry the chicken that has mixed together with the moisture and flour in the bowl. If it seems like the coating is too loose add more flour a little at a time.
4. Fry in medium-temperate heat (170 - 180℃). Once the skin has hardened remove from the oil, let it rest for 20 to 30 seconds, then fry again for crispiness.
5. Transfer to a serving plate and your Crispy Juicy Chicken Karaage is complete.
6. Done and ready to serve!

You don't want thin pieces because they tend to be drier, so try to make sure they are kind of chunky and thick. Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces. While the chicken is cooking, prepare the sriracha mayo. Juicy chicken thigh marinated in a Japanese soy based garlic and ginger marinade, coated in a thin layer of potato starch and then fried at two temperatures for the ultimate crispy karaage fried chicken!

I say thank you for reading the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!