Light and Crispy Chicken Karaage
Light and Crispy Chicken Karaage

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, light and crispy chicken karaage. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. Great recipe for Light and Crispy Chicken Karaage.

Light and Crispy Chicken Karaage is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Light and Crispy Chicken Karaage is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook light and crispy chicken karaage using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Light and Crispy Chicken Karaage:
  1. Make ready 500 grams Chicken breasts
  2. Get 20 grams Ginger
  3. Take 1 tsp Grated ginger (tubed is fine)
  4. Make ready 1 to 1 1/2 tablespoons Soy sauce
  5. Prepare 1 tbsp Sake
  6. Prepare 1/2 tbsp Sugar
  7. Take 1 Cornstarch or katakuriko
  8. Get 1 Oil for deep frying
  9. Get 1 Salt

Delicious as an appetizer or serve with rice to turn it into meal. I have taken a deep dive into how to prepare the perfect Karaage including an air-fried version! 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. Karaage (pronounced kah-rah-ah-geh) is a Japanese style deep fried marinated chicken dish that is crispy on the outside but juicy and bursting with flavor on the inside.

Instructions to make Light and Crispy Chicken Karaage:
  1. The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
  2. For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
  3. Cut each part of the chicken breast so that the cuts are vertical to the grain.
  4. The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
  5. Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
  6. Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
  7. Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
  8. I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
  9. If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
  10. If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.

It is a favorite at Izakayas and can be eaten as a main or side dish. Karaage is also served in obentos with shredded cabbage and a squeeze of lemon juice. Ok, maybe the pronounciation of Karaage is not that important, as long as they are juicy and delicious inside and crispy outside. But some of you want to order Karaage at your favourite Japanese restaurant just like Japanese would say to order. The pronounciation of Karaage is "car-ra-a-ge(t)".

So that is going to wrap it up for this exceptional food light and crispy chicken karaage recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!