Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, deep fried chicken karaage. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Deep fried chicken Karaage is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Deep fried chicken Karaage is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get Chicken leg
2. Get Sake
3. Take Salt
4. Prepare Black pepper as you like
5. Get Grated garlic
6. Make ready Grated ginger
7. Prepare Soy sauce
8. Take Egg
9. Make ready Katakuri-ko
10. Prepare Vegetable Oil

Chicken karaage was adapted from the Chinese cuisine and has assimilated into the Japanese culinary culture. Preparation starts with marinating the bite-sized boneless pieces of chicken thigh meat, lightly coated with potato starch and deep fried until golden brown. Preparation is similar to another crowd pleaser Japanese food- tempura. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

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.

Preparation is similar to another crowd pleaser Japanese food- tempura. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak). Submit a Recipe Correction Deep fried to perfection, with a crispy outside and a succulently juicy inside, today I'll be sharing a recipe for one of my favorite things to eat as an appetizer in a Japanese restaurant: chicken karaage … Karaage refers to a deep frying method where items are seasoned with soy sauce, ginger, and garlic, and then coated in a flour and potato starch mixture. Crunchy chicken karaage or Japanese fried chicken is marinated and then coated in potato starch (or cornstarch or flour) and then deep fried to a crispy golden brown. This recipe is adapted from my book Ramen for Beginners.

So that is going to wrap it up for this special food deep fried chicken karaage recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!