Chicken Karaage is a popular Japanese dish that features bite-sized marinated chicken pieces coated in a light and crispy batter. This flavorful fried chicken is a beloved comfort food in Japan and has gained popularity worldwide for its deliciousness and simplicity. Whether enjoyed as an appetizer, a main course, or a tasty snack, chicken karaage is sure to satisfy your cravings for tender and crispy chicken. In this article, we'll guide you through the process of creating mouthwatering chicken karaage that will transport your taste buds to the streets of Japan.
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons sake or mirin (Japanese rice wine)
- 1 tablespoon grated ginger
- 2 cloves of garlic, minced
- 1 tablespoon sesame oil
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil, for frying
- Salt, to taste
- Optional garnish: sliced green onions, sesame seeds, and lemon wedges
Instructions:
1. Marinate the Chicken:
- In a bowl, combine soy sauce, sake or mirin, grated ginger, minced garlic, and sesame oil.
- Add the chicken pieces to the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to infuse the chicken.
2. Prepare the Coating:
- In a separate bowl, combine all-purpose flour, cornstarch, baking powder, and a pinch of salt.
- Stir the dry ingredients until well combined.
3. Coat the Chicken:
- Remove the marinated chicken from the refrigerator.
- Dip each chicken piece into the flour mixture, ensuring it is fully coated.
- Gently shake off any excess flour.
4. Fry the Chicken Karaage:
- In a deep pan or skillet, heat vegetable oil to around 350°F (175°C) for frying.
- Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan.
- Fry the chicken in batches for approximately 4-5 minutes or until golden brown and cooked through.
- Use a slotted spoon or tongs to transfer the fried chicken to a paper towel-lined plate, allowing excess oil to drain.
5. Serve and Enjoy:
- Arrange the crispy chicken karaage on a serving plate.
- Sprinkle with sliced green onions and sesame seeds for added flavor and visual appeal.
- Serve the chicken karaage hot with lemon
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