Recipe: Appetizing "Chicken Karaage" Japanese Deep Fried Chicken Basic Recipe of "Washoku"

"Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku". This is one of the most popular dish in Japan. Chicken karaage japanese deep fried chicken basic recipe of washoku by coozy life. Louis version uses quickly brined cabbage and a thin batter fo.

"Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" Great recipe for Deep fried chicken Karaage. You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. You can cook "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku"

  1. Prepare 1 kg of Chicken thigh.
  2. It's of < Ginger sauce >.
  3. You need 9 g of Ginger.
  4. It's 7 g of Garlic.
  5. It's 25 cc of Sake.
  6. Prepare 50 cc of Soy sauce.
  7. It's of < Other ingredients >.
  8. You need 1 of Egg.
  9. It's 25 cc of Sesame oil.
  10. You need of Little Black pepper.
  11. Prepare 1/2 Teaspoon of Baking powder.
  12. Prepare 100 g of Corn starch.

Today's washoku recipe is none other than Karaage, or Japanese deep-fried food! Although you will most often find chicken Karaage, there are other types, such as octopus, squid and fish. Try Max-sized Japanese Fried Chicken at This Restaurant in Beppu Besides being blessed with hot springs, it is also known for its chicken karaage Preparing authentic Japanese meals require some skills and they are best prepared when one uses traditional recipes. Chef Sugimura is skilled to uphold the values of traditional Japanese cuisine, known as washoku and is skilled to reverse widespread misperception that Japanese authorities would like to correct.

"Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" instructions

  1. Prepare 1kg of chicken thigh, cut about 35g for each pieces. If it has skin and bones that should take off those and try to cut meat to an even thickness..
  2. Put 100cc "ginger sauce" for 1 kg chicken in container, keep overnight in fridge. Next day, transfer chicken and liquid to a big bowl, add "other ingredients" into a bowl and mix well. I would recommend that corn starch need to put in the end. The reason why is easy to mix up well..
  3. Deep fry the chicken in 160℃ only 1 min, then remove it from oil and keep it 3 min in room temperatures. After finish 1st deep fry, heat the oil to get 200℃ when the sign is going to quiet from the oil which means reaching 200℃. Put the chicken back into oil and 2nd deep fry until crispy on outside. Done !!.
  4. < Ginger sauce > It's very simple recipe ! Peel skin off garlic and ginger, put those into a blender with sake and make a juice. Put it into a container with other all ingredients. Mix well until the sugar dissolves. (For 2kg chicken) 100cc soy sauce, 50 cc sake, 15g sugar, 18g ginger, 15g garlic..
  5. This sauce is very convenient and helping your cooking plus it can be keep long term storage. For example, grilled steak, pan fried pork, steamed fish or veg, ground meat etc. Please enjoy this pro recipe !!.

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