Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kara-age chicken breasts. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Karaage is one of my favorite ways to eat chicken. Maybe some would write it "Kara age" or "Kara-age." Recipe is simple. Gurukun no kara-age- Okinawa prefecture's version of karaage.
Kara-age Chicken Breasts is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Kara-age Chicken Breasts is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have kara-age chicken breasts using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Kara-age Chicken Breasts:
- Take 2 skinless Chicken Breast Fillets *about 600g
- Take 1/4 cup Plain Flour
- Prepare 1/4 cup Potato Starch Flour
- Take Oil for frying
- Make ready Salt & Pepper
- Make ready Marinade
- Take 1/4 cup Water
- Prepare 2 tablespoons Sake (Rice Wine)
- Make ready 1 clove Garlic *grated
- Take 1/2 teaspoon Salt
- Take 1 small piece Ginger *grated
- Make ready 1 teaspoon Sugar *THIS DOES THE MAGIC!
With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular bento items. Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage. The kara part of the word karaage refers to China, meaning that this method of preparing chicken was probably inspired by China. (The age means deep-fried.) In spite of its probable origins, I really haven't encountered a Chinese dish that is exactly like this, though there are many deep-fried chicken dishes. With karaage chicken by your side, you'll never want to eat takeaway chicken again.
Instructions to make Kara-age Chicken Breasts:
- Combine all the marinade ingredients in a bowl.
- Cut Chicken Breast Filets into the size that is similar to medium-size egg. Add to the marinade, massage to combine, and set aside for 1 hour or longer. Overnight is good.
- Combine Plain Flour and Potato Starch Flour. Drain the Chicken and discard the marinade. Heat Oil to about 180℃.
- Coat each Chicken piece with flour mixture, remove excess flour, and fry in the oil for 3 minutes. Transfer to a rack. When all are fried, fry them again for 1 minute or until crispy.
- Sprinkle with some Salt & Pepper, and serve.
Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box. Although chicken thighs are always the preferred choice when comes to making Karaage, chicken breasts would work just fine if you pound the chicken to equal and thinner layer. Karaage is Japanese style fried chicken, what makes Karaage so special is the flavor But you can also use chicken breast, if you prefer. Duck-fat-fried chicken karaage at Slurping Turtle in Chicago (Photo: Kevin Pang). What strikes me about the Japanese relationship with fried chicken is the frequency of.
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