How to Make Speedy Juicy Chicken Karaage

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Quick Juicy Chicken Karaage. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Juicy Chicken Karaage, 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 Juicy Chicken Karaage 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 Juicy Chicken Karaage is 14 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Juicy Chicken Karaage using 8 ingredients and 9 steps. Here is how you cook it.

I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it. The seasoning ingredients are my favorite combination. Adjust the amount of ginger and garlic as you like. Not to cut the chicken too small! A larger bite size is best! Soak the chicken in plenty of water! Coat the chicken with katakuriko potato starch just before frying! Recipe by classy

Ingredients and spices that need to be Take to make Juicy Chicken Karaage:

1. 2 Chicken thighs
2. 2 tbsp Shio-koji (if possible)
3. 1 Katakuriko
4. Seasonings
5. 1 tbsp Sake
6. 1 1/2 tbsp Soy sauce
7. 1 tsp Ginger (grated)
8. 1 tsp Garlic (grated)

Instructions to make to make Juicy Chicken Karaage

1. Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
2. Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
3. Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
4. Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
5. Pat dry the chicken, and coat with katakuriko.
6. Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
7. Turn them over several times until all surfaces are golden brown.
8. It's done.
9. A crispy surface, with sizzling juices bubbling out. So juicy.

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So that's going to wrap it up with this special food Recipe of Ultimate Juicy Chicken Karaage. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!