You are looking for a light and crispy chicken karaage recipe that is unique? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious light and crispy chicken karaage should had aroma and taste that able provoke everyone’s taste.

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

Ingredients and seasonings required in make

1. Prepare 500 grams Chicken breasts
2. Take 20 grams Ginger
3. Prepare 1 tsp Grated ginger (tubed is fine)
4. Use 1 to 1 1/2 tablespoons Soy sauce
5. Use 1 tbsp Sake
6. Take 1/2 tbsp Sugar
7. Use 1 Cornstarch or katakuriko
8. Prepare 1 Oil for deep frying
9. Take 1 Salt

Pin What is the best type of coating for chicken karaage? Lightly pat the chicken on top to soak up additional brine. Add the chicken and stir to coat well. Take chicken and all ingredients in a bowl.

How to cook Light and Crispy Chicken Karaage:

1. The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
2. For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
3. Cut each part of the chicken breast so that the cuts are vertical to the grain.
4. The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
5. Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
6. Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
7. Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
8. I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
9. If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
10. If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.
11. Done and ready to serve!

Take cornflour in a bowl, add in little water and crumble it well. Add the chicken back in oil and fry till super crispy. Remove one piece of chicken at a time from the. directions. Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.

how is this? Easy isn’t it? That’s the prepare light and crispy chicken karaage that you practice at home. Congratulations enjoy