Recipe of Award-winning Karaage (Japanese Fried Chicken)

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Steps to Prepare Homemade Karaage (Japanese Fried Chicken). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

How to Prepare Speedy Karaage (Japanese Fried Chicken) is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions daily. Karaage (Japanese Fried Chicken) is something which I've loved my whole life. They are nice and they look fantastic.

It’s a lot easier than you’d think!

Many things affect the quality of taste from Karaage (Japanese 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 Karaage (Japanese Fried Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Karaage (Japanese Fried Chicken) estimated approx 30 mins (overnight for marinating).

To get started with this recipe, we must first prepare a few ingredients. You can have Karaage (Japanese Fried Chicken) using 12 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Karaage (Japanese Fried Chicken):

1. 1 lb Chicken Thigh
2. Olive oil for frying
3. Marinade
4. 1 tablespoon minced garlic
5. 1 tablespoon minced ginger
6. 1 tablespoon sake / rice wine
7. 1.5 tablespoon soy sauce
8. 1 tablespoon sesame oil
9. Batter
10. 1 egg
11. 1.5 tablespoon all purpose flour
12. 1.5 tablespoon potato starch

Steps to make to make Karaage (Japanese Fried Chicken)

1. Cut chicken into cubes (cut a little bit bigger than what you like in the end)
2. In a ziplock, combine all the marinade ingredients and chicken and mix it well by your hands from outside of the bag, like massaging the meat and the marinade. Rest it in the fridge overnight. (Or you can store it in the freezer until the day you cook)
3. 1 hour before start cooking, add the egg into the ziplock bag and mix it well. Rest for 30 mins.
4. If you prefer the outside to be fluff like a beer-battered fried fish, combine the flour and starch into the same bag with the chicken and mix well inside of the bag. If you like it to be crispy, you can combine the dry ingredients in a bowl and coat the chicken before frying; work one piece at a time
5. Deep fry the chicken; never crowd the pot! If you have a staub pot, you can fry the chicken with the lid closed on mid-high heat until the sounds from the pot gets quieter(5mins or so). Open the lid and cook 2 more mins on high heat

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