Simple Way to Make Super Quick Homemade 'Kara-age' Chicken
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade 'Kara-age' Chicken. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from 'Kara-age' Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'Kara-age' Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 'Kara-age' Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook 'Kara-age' Chicken using 10 ingredients and 3 steps. Here is how you can achieve that.
'Kara-age' (kah-rah-ah-ge) is a Japanese cooking technique to cook meat and fish. Basically it is deep frying. There are loads of different recipes because every household has its own recipe. My recipe is a very basic one which involves marinating and I use Egg as a coating ingredient. My husband always prefers Thigh Fillets and that’s why I use tight fillets, but you may prefer Breast Fillets. Alter the cooking time accordingly.
Ingredients and spices that need to be Get to make 'Kara-age' Chicken:
- 600 g Chicken Thigh Fillets
- 1/2 teaspoon Salt
- 1 tablespoon Sake *optional
- 1 clove Garlic *grated
- 1 small piece Ginger *grated
- 1 tablespoon Soy Sauce
- 1 Egg *whisked
- 1 tablespoon Plain Flour
- 3 tablespoons Potato Starch
- Oil to frying
Instructions to make to make 'Kara-age' Chicken
- Cut Chicken into chunky bite-size (about 4cm) pieces. Combine Garlic, Ginger, Salt, White Pepper, Soy Sauce in a bowl, add Chicken pieces, massage, and marinate for 15 minutes.
- Remove excess marinade, add Egg, and mix well. Then add Plain Flour and Potato Starch, and mix well.
- Heat the Oil to 170-180ºC and deep fry the chicken. *Note: For the crunchier result, I often fry them twice. After I finished frying all Chicken pieces, I fry them again. The second frying won’t take long.
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