Easy Way to Make Favorite "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku"

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku". It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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

You can cook "Chicken Karaage" Japanese Deep Fried Chicken  Basic Recipe of "Washoku" using 12 ingredients and 5 steps. Here is how you achieve that.

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

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

Please use this thread to discuss and review recipes from the chapters about rice and noodles.The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright.The First Authentic Japanese Cuisine in SBMA.Luscious & Authentic Japanese Bento Meals Choices of Tuna Karaage, Chicken Karaage, Fried Gyouza and Aji Karaage with your own Selection of our Maki or Japanese Rice and paired with.

"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 !!.

Autentic Japanese recipe for super crispy golden brown outside and juicy inside Gyoza.How to cook delicious Japanese gyoza with step by step photos & video.This Chicken Karaage Bento Is Destined to Replace Your Sad Lunch.