Recipe of Ultimate Deep fried chicken Karaage

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, deep fried chicken karaage. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Deep fried chicken Karaage is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Deep fried chicken Karaage is something which I’ve loved my whole life. They’re fine and they look wonderful.

Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise. Perfect eaten hot or cold, this simple recipe is quick to make and produces fantastic results. Great recipe for Chicken Breast Karaage (Deep Fried Chicken). I made healthy deep-fried chicken karaage using chicken breasts.

To get started with this recipe, we must first prepare a few ingredients. You can have deep fried chicken karaage using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Deep fried chicken Karaage:

1. Make ready 300 g Chicken leg
2. Make ready 1/2 tbs Sake
3. Prepare 1/2 tsp Salt
4. Prepare Black pepper as you like
5. Take 1/4 tsp Grated garlic
6. Prepare 1 tsp Grated ginger
7. Take 1/2 tbs Soy sauce
8. Get 1/2 Egg
9. Make ready 3 tbs Katakuri-ko
10. Get 300-500 cc Vegetable Oil

The word "karaage" (唐揚げ) is a generic word for deep fried food coated with or without flour. It does not have to be chicken. So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏). Karaage originally meant deep fried meat or fish without any marinating.

Steps to make Deep fried chicken Karaage:

1. Sand the chicken with kitchen paper to remove surplus water in the chicken. Remove the fat from the chicken by using a knife. Cut the chicken into bite sized pieces then put them in a zip-lock bag.
2. Add 1/2 tbs of sake, 1/2 tsp of salt, 1/4 tsp of grated garlic, 1 tsp of grated ginger and some black pepper into the zip-lock bag.
3. Knead the chicken to season well and let it stand 30 minutes.
4. Beat 1/2 egg in a cup and add it to the bag.
5. Add 1/2 tbs of soy sauce and mix.
6. Add 3 tbs of Katakuri-ko and mix again.
7. Remove the chicken pieces from the bag and stretch any skin to cover the meat.
8. Put half of the chicken pieces into vegetable oil heated to 170 degrees and deep fry it for 3 minutes.
9. Take out the chicken from the oil, add rest of the chicken pieces deep fry for 3 minutes, then remove them from the oil.
10. Heat the oil to 180 degree and fry the 2 portions of chicken pieces again 2 minutes each.

So karaage chicken is called "tori no karaage" (鶏の唐揚げ, fried chicken) in Japanese, qualifying that it is chicken (tori, 鶏). Karaage originally meant deep fried meat or fish without any marinating. Drain on newsprint or paper towels. Using kitchen chopsticks or a spider, transfer fried chicken pieces to the wire rack. Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour.

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