You are looking for a my family's crispy and juicy chicken karaage recipe that is interesting? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious my family's crispy and juicy chicken karaage should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of my family's crispy and juicy 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 prepare my family's crispy and juicy chicken karaage delicious as long as you know the trick and how to make this dish you can become treat special.

Ingredients and seasonings required for make

1. Prepare 350 grams Chicken thighs
2. Prepare 1 1/2 tbsp Versatile Garlic Soy Sauce
3. Prepare 2 tsp Mirin
4. Use 1 knob's worth Ginger juice (grated)
5. Prepare 1 Katakuriko
6. Prepare 1 Salt and pepper
7. Prepare 1 Frying oil

A. directions Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake. Put the chicken in the marinade and mix chicken well. With tender and juicy marinated chicken coated in a crispy shell, karaage is a staple in Japanese home-cooked meals.

How to cook My Family's Crispy and Juicy Chicken Karaage:

1. I use garlic soy sauce that I made in advance for a seasoning. If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
2. Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
3. Cut the chicken into a bite size. The best size is one that you might think is too big for an easy bite.
4. Put the chicken into the zip-lock bag, and rub it to season. Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
5. Discard excess marinade if needed. Add in the katakuriko and rub on the chicken before frying.
6. Heat oil to 355°F/180°C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
7. Take them out and leave for 3 - 4 minutes to cook with the residual heat. When you want to make a lot, deep-fry the next batch for tame-saving.
8. After that, deep-fry again for 30 - 40 seconds to make them crispy.
9. Done and ready to serve!

Add the chicken and stir to coat well. Juicy, deeply seasoned thigh meat encased in a supercrispy crust makes Japanese karaage a fried chicken lover's dream. Minimal oil and fast frying make it a cinch to cook. My Goals and Discoveries Minimal knife work Starting with boneless, skinless chicken thighs eliminates the need to debone the meat. Then reheat the oil to high heat and deep fry the wings again till the color changed into crispy golden brown. ( Double frying make the chicken more crispy) mix the soy sauce, mirin, sake and ginger, then add the chicken pieces.

me, the simple preparation of My Family's Crispy and Juicy Chicken Karaage above can help you prepare servings that are interesting and delicious. great for family/friends Good luck!