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Ingredients and seasonings required in make

1. Prepare 600 grams Chicken breast
2. Take For marinating
3. Prepare 1 tbsp 〇Mayonnaise
4. Prepare 1/2 tsp 〇Grated garlic
5. Prepare 1 tsp 〇Grated ginger
6. Use 1 tbsp 〇Cooking sake
7. Prepare 1 tsp 〇Soup stock granules
8. Prepare 3 tbsp 〇 Soy sauce
9. Use 1 〇Egg
10. Take 1 〇Coarsely ground black pepper
11. Take 200 ml or 1 dash less Katakuriko
12. Prepare 1 Vegetable oil

Add the egg and potato starch to the chicken. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made with just a. Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness. Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined.

Instructions to make ✽Crispy Chicken Breast Karaage Fried Chicken ✽:

1. Cut the chicken breast in half lengthwise, then slice into easy-to-eat sizes by cutting on a diagonal.
2. Combine the 〇 ingredients and mix in with the chicken. Let it sit for at least 1 hour.
3. Put the chicken in a plastic bag, add the katakuriko, and shake! Make sure to coat the chicken pieces well.
4. Like this. Heat oil to 180°C. Let the chicken sit for the flavors to meld.
5. Deep fry the chicken until crispy and it's done.
6. Done and ready to serve!

Drain any excess liquid from the chicken and add your katakuriko potato starch. Karaage (pronounced kah-rah-ah-geh) is a Japanese style deep fried marinated chicken dish that is crispy on the outside but juicy and bursting with flavor on the inside. It is a favorite at Izakayas and can be eaten as a main or side dish. Karaage is also served in obentos with shredded cabbage and a squeeze of lemon juice. Add chicken pieces and stir to completely coat.

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