Recipe of Super Quick Homemade Mayo-Karaage Fried Chicken

Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Super Quick Homemade Mayo-Karaage Fried Chicken. It is one of my favorites food recipes. This time, I'm gonna 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 Mayo-Karaage Fried Chicken, 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 Mayo-Karaage Fried Chicken 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 Mayo-Karaage Fried Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Mayo-Karaage Fried Chicken using 15 ingredients and 11 steps. Here is how you cook that.

I'm in the middle of ing for karaage that stays delicious for a long time. I uploaded this karaage recipe because it was such a big hit. Be careful not to touch the coating too much before it sets or it will fall apart. If you like a very crispy coating, rub in only egg white (or decrease the amount of egg yolk and then beat the egg). Deep-fry the chicken after coating thoroughly with a 1:1 ratio of flour to katakuriko. Recipe by Iku..

Ingredients and spices that need to be Get to make Mayo-Karaage Fried Chicken:

1. 2 large Chicken thigh meat
2. 1 dash ★Salt and pepper
3. 1 tbsp ★Sake
4. 3 tbsp ★Soy sauce
5. 1 1/2 tbsp ★Mayonnaise
6. 1 pinch ★ Umami seasoning (optional)
7. 1/2 tsp ★Grated garlic
8. 2 tsp ★Grated ginger
9. 1 tsp ★Honey
10. 1 tsp ★Sesame oil
11. Coating:
12. 1 Egg
13. 5 tbsp All-purpose flour
14. 5 tbsp Katakuriko
15. 1 dash Pepper

Instructions to make to make Mayo-Karaage Fried Chicken

1. Remove the excess fat from the chicken and poke holes into the surfaces with a fork. Pat dry with a paper towel and cut into bite-sized pieces.
2. Put the chicken in a plastic bag with the ★ ingredients. Massage the flavoring into the meat and then marinate for 30 minutes.
3. About 30 minutes before frying, take the marinating chicken out of the refrigerator.
4. Break an egg into the bag and rub it into the meat.
5. Add the flour and massage into the meat. Add the katakuriko and continue massaging. If the coating seems to be too watery, add another tablespoon of katakuriko. Lastly, sprinkle in some pepper and rub it in.
6. I dumped everything into a bowl, but you can add the ingredients in one by one to the plastic bag.
7. Deep-fry for 1 1/2 minutes in 180°C oil. (When the coating has hardened, flip them over and occasionally stir with long chopsticks to fry completely.) Temporarily remove from the oil.
8. Let sit for 4 minutes.
9. Deep-fry again in 180°C oil for about 30-60 seconds. (Use long chopsticks to stir to incorporate air.) Remove from the oil and drain well.
10. 
11. When cooled, the coating remains fluffy.

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