Recipe of Homemade Crunchy Chicken Karaage

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Crunchy Chicken Karaage. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crunchy 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 Crunchy 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 Crunchy Chicken Karaage is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Crunchy Chicken Karaage using 7 ingredients and 10 steps. Here is how you cook it.

My husband and children love this karaage. I only use katakuriko, so if you like crunchy karaage, you will love it. Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

Ingredients and spices that need to be Prepare to make Crunchy Chicken Karaage:

1. 2 Chicken thighs
2. 2 tbsp ●Soy sauce
3. 1 tbsp ●Sake
4. 1 tsp ●Sesame oil
5. 3 cm Garlic (tubed or grated)
6. 3 cm Ginger (tubed or grated)
7. 80 grams Katakuriko

Instructions to make to make Crunchy Chicken Karaage

1. Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
2. Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
3. Add any amount of the garlic and ginger to taste.
4. Massage the bag well on a flat surface to blend all the seasonings together.
5. Get all the air out of the bag, and seal it tightly. Let it rest for more than 30 minutes. (I like to rest it overnight to let the flavors meld.)
6. Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
7. Heat 1cm of oil in a pan (so that chicken is almost submerged) and heat up to medium heat. Fry the chicken in the oil, skin-side down first.
8. When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
9. The chicken is cooked when you insert a skewer and clear juices come out.
10. When you line the chicken on a cooling rack, make sure they do not stick to each other. They will absorb oil from each other.

While this is by no means the end all be all guide to cooking quick and easy lunches it's great food for thought. The hope is that will get your creative juices flowing so you can prepare wonderful lunches for the family without having to perform too horribly much heavy cooking in the process.

So that is going to wrap it up with this special food Recipe of Award-winning Crunchy Chicken Karaage. Thank you very much for your time. I am sure that you will make this at home. There's 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, friends and colleague. Thanks again for reading. Go on get cooking!