How to Make Tasty Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)

  • 2 min read
  • Jun 09, 2021

Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat). Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder. Add the sake, soy sauce and ginger to the bowl and mix well.

How to Make Tasty Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) The secret to getting extra crispy chicken karaage is to double fry the chicken pieces. Fry them once until they are light golden brown and then remove them from the oil. Once all of the pieces are fried the first time, add them to the oil again to fry a second time. You can cook Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)

  1. It’s of Chicken breast meat (with skin on).
  2. Prepare of ●Salt.
  3. It’s of ● Pepper.
  4. It’s of ● Curry powder.
  5. It’s of ● Chinese soup stock.
  6. It’s of Sake.
  7. It’s of Soy sauce.
  8. It’s of pieces Ginger.
  9. You need of Katakuriko.
  10. It’s of for frying Frying oil.

Cut the chicken breasts into large bite-sized pieces. Combine the meat and ☆ ingredients, then sprinkle in the ★ katakuriko. Add the meat to a dish or container that's small enough for everything to fit snugly inside. Add the cooking sake and soy sauce in equal amounts and enough to lightly submerge the meat.

Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) step by step

  1. Prep the ingredients. Slice the ginger without peeling it..
  2. Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around..
  3. Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!.
  4. Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder..
  5. Add the sake, soy sauce and ginger to the bowl and mix well..
  6. Let it marinate for 20 to 40 minutes to flavor it well..
  7. Pat the chicken pieces dry with paper towels..
  8. Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake..
  9. Shake off any excess flour..
  10. Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.).
  11. When the chicken has fried to a golden brown, drain them well..
  12. Finished!!! Serve with sudachi citron or lemon..

The breast gets easily cooked instantly and it causes dry meat, so do not cut small pieces. How Do The Japanese Make Tough Meat Tender At Home With tender and juicy marinated chicken coated in a crispy shell, Karaage is a staple in Japanese home-cooked meals. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal.

source: cookpad.com

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