Are looking for inspiration recipes light and crispy chicken karaage that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious light and crispy chicken karaage should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of light and crispy chicken karaage, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare light and crispy chicken karaage good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings required exist for make

1. Prepare 500 grams Chicken breasts
2. Prepare 20 grams Ginger
3. Prepare 1 tsp Grated ginger (tubed is fine)
4. Prepare 1 to 1 1/2 tablespoons Soy sauce
5. Prepare 1 tbsp Sake
6. Use 1/2 tbsp Sugar
7. Use 1 Cornstarch or katakuriko
8. Prepare 1 Oil for deep frying
9. Prepare 1 Salt

Drain on a wire rack and then turn up the heat and deep fry again until crisp and deeply golden. Add the chicken and stir to coat well. Lightly pat the chicken on top to soak up additional brine. Traditional karaage does not use a batter (and doesn't brine either) but it is worth the extra step.

How to make:process Light and Crispy Chicken Karaage:

1. The the direction of the grain of a chicken breast twists and turns a lot. If you simply cut it vertically from the right, the left part will be twisted.
2. For karaage, cut the chicken into parts as shown in the photo. The part where the grain of the meat is twisted varies, so look closely at the meat on the left upper part when cutting it.
3. Cut each part of the chicken breast so that the cuts are vertical to the grain.
4. The size of the pieces will vary depending on what you're making, but if you cut it like this regardless of the size, the breast pieces will be easy to eat.
5. Put the cut chicken in a bowl or plastic bag with the grated garlic and ginger and the seasoning ingredients. Rub the flavors into the meat. Let the flavors meld for about 30 minutes.
6. Put the ingredients in a plastic bag. Add just as much chicken as you'll be able to fry in one batch, and shake to coat with the flour. Rub and squeeze the chicken pieces over the bag to make the flour adhere to its surface.
7. Deep fry the chicken in 180°C oil. Be careful not to overcook it. If you flour the chicken just before dropping it in oil, there's no need to double-fry. Serve with a little salt on top.
8. I wanted to vary the flavor by adding lemon juice or ponzu sauce while eating the chicken, so I flavored it quite lightly. Adjust with soy sauce to taste.
9. If you use a little more soy sauce than indicated, the color of the fried chicken will be darker.
10. If you have it, please try using cornstarch for the coating. It will be crispier On the left is cornstarch-coated chicken; on the right is katakuriko coated chicken.
11. Done and ready to serve!

Kara-age means "empty fry" or "naked fry" which refers to the chicken being fried without a thick batter. Frying the chicken in three short blasts at high heat with rests in between produces a crispy outer coating, while the inside cooks gently from residual heat for tender and succulent meat. Delight in as quickly as possible! Notes Air Fryer Chicken Karaage Gently oil or usage cooking spray on the air fryer basket. Remove one piece of chicken at a time from the.

how ? Easy isn’t it? That’s the prepare light and crispy chicken karaage that you try it at home. Good luck!