Hello and welcome to CRB Tech Reviews‘ recipe junction. Today we write about a chicken recipe with Japanese touch.
Chicken Karaage is a crispy Japanese sesame fried chicken, a homemade recipe that is the best chicken karaage recipe and even nutritious than the Japanese restaurants.
I assume many of you love Japanese chicken karaage, or popularly known as sesame fried chicken at Japanese restaurants. Chicken karaage is one of my favorite Japanese dishes; imagine marinated chicken deep-fried to crispy and crunchy goodness. They are very addictive.
This chicken karaage recipe calls for very simple ingredients but the end result would rival the best Japanese restaurants. The chicken is well marinated with sake (Japanese cooking wine), ginger juice, soy sauce, sesame oil and coated in cornstarch before frying. It’s that simple.
You can marinate the chicken for as little as 10 minutes but it’s best to marinate for 3 hours. For serving, make use of mayonnaise and a slice of lemon, but chicken karaage is delicious as it is. Enjoy!
12 ounces boneless chicken thighs
1 tsp salt
1/2 tsp ground white pepper
1 tsp sake
1 tsp grated garlic
1 tsp grated fresh ginger
1 tsp sesame oil
1/2 tsp usukuchi soy sauce
1 beaten egg
3 tsps cornstarch
2 cups vegetable oil
Rinse the chicken, cut off any excess fat and pat dry. Sprinkle the chicken with 1/2 tsp of the salt and the pepper. Using a sharp knife, score the chicken, especially in the fibrous parts of the chicken. Use the point of the knife to make small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
In a bowl combine the chicken, garlic, sake, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rub the marinade into the chicken. Marinate for 3 hours in the refrigerator.
Add the egg gradually to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium pan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until they turns golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease.Plate the chicken and garnish with lemon wedges before serving.
A very different way of cooking….Yeah! Japanese style.
So stay hooked to this page of CRB Tech Solutions for to satiate your yummy tummy.
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