Ingredients
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300 gr chicken thigh fillet, cut according to taste Lean beef
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2 cloves of garlic, finely grated flavoring
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1 1/2 finger ginger, finely grated hazelnuts
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3 tbsp Cloves Garlic
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1 tsp Dried oregano
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1 tbsp
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1/2
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3 tbsp
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3 tbsp Thai fish sauce
Directions
Chicken karaage is a popular Japanese dish consisting of bite-sized, marinated, and deep-fried pieces of chicken. It’s known for its crispy and flavorful exterior and tender, juicy interior. Chicken karaage is often served as an appetizer, snack, or as part of a bento box. Here’s how to make chicken karaage:
Ingredients:
For the Chicken:
- Chicken Thighs: Boneless and skinless chicken thighs are typically used for chicken karaage. You can also use chicken breast if preferred.
- Soy Sauce: Provides saltiness and umami flavor to the marinade.
- Sake (Japanese rice wine): Adds flavor and helps tenderize the chicken.
- Ginger and Garlic: Minced or grated ginger and garlic for extra flavor.
- Cornstarch or Potato Starch: Used to coat the chicken for frying, creating a crispy exterior.
- Salt and Black Pepper: For seasoning.
For Frying:
- Vegetable Oil: Suitable for deep frying, such as canola or vegetable oil.
For Garnish (optional):
- Lemon Wedges: Serve with lemon wedges for a burst of citrus flavor.
- Japanese Mayonnaise: Often used for dipping.
Preparation:
Here’s how to make chicken karaage:
For the Chicken:
- Cut the boneless, skinless chicken thighs into bite-sized pieces (about 1.5-inch or 4 cm cubes).
- In a mixing bowl, combine soy sauce, sake, minced or grated ginger, minced garlic, salt, and black pepper.
- Add the chicken pieces to the marinade and mix to ensure they are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For better flavor, marinate for a few hours or overnight.
For Frying:
- Heat the vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
- In a separate bowl, place cornstarch or potato starch. Remove the marinated chicken pieces from the bowl, allowing any excess marinade to drip off.
- Coat the chicken pieces thoroughly with the cornstarch or potato starch, ensuring they are evenly covered.
- Carefully lower the coated chicken pieces into the hot oil, making sure not to overcrowd the frying vessel. Fry in batches if necessary.
- Fry the chicken for about 5-7 minutes or until it turns golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Use a slotted spoon or wire mesh strainer to remove the chicken from the hot oil and place it on a paper towel-lined plate to drain excess oil.
- Repeat the frying process for the remaining batches of chicken.
For Garnish and Serving:
- Serve chicken karaage hot as an appetizer or main dish.
- Optionally, garnish with lemon wedges and offer Japanese mayonnaise for dipping.
Chicken karaage is best enjoyed hot and crispy, making it a delightful treat. The combination of the flavorful marinade and the crispy exterior creates a perfect balance of textures and tastes. It’s a beloved dish in Japan and a popular choice in Japanese restaurants worldwide.
Steps
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1
Done
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How to make:Marinate the chicken with garlic, ginger, soy sauce, pepper, and sesame oil, cover the container and let it rest in the refrigerator for 1 hour. |
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2
Done
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Beat 1 egg, put it in a bowl containing the chicken little by little, just half. |
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3
Done
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Stir well, cover again and let stand for 1 hour in the refrigerator. |
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4
Done
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Stir well, cover again and let stand for 1 hour in the refrigerator. |
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5
Done
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After 1 jam, add the flour and tapioca flour, mix well. |
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6
Done
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Heat oil, fry whole chicken over medium heat until rich brown, drain. |
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7
Done
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Let stand for a while, then fry the chicken again over a higher heat. |
