Are looking for idea recipes ✽crispy chicken breast karaage fried chicken ✽ that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious ✽crispy chicken breast karaage fried chicken ✽ should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of ✽crispy chicken breast karaage fried chicken ✽, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare ✽crispy chicken breast karaage fried chicken ✽ good wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings must exist in make

1. Prepare 600 grams Chicken breast
2. Use For marinating
3. Prepare 1 tbsp 〇Mayonnaise
4. Use 1/2 tsp 〇Grated garlic
5. Use 1 tsp 〇Grated ginger
6. Prepare 1 tbsp 〇Cooking sake
7. Take 1 tsp 〇Soup stock granules
8. Use 3 tbsp 〇 Soy sauce
9. Prepare 1 〇Egg
10. Use 1 〇Coarsely ground black pepper
11. Take 200 ml or 1 dash less Katakuriko
12. Take 1 Vegetable oil

Karaage is also served in obentos with shredded cabbage and a squeeze of lemon juice. Preparation In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Add the egg and potato starch to the chicken. Add chicken pieces and stir to completely coat.

Instructions to make ✽Crispy Chicken Breast Karaage Fried Chicken ✽:

1. Cut the chicken breast in half lengthwise, then slice into easy-to-eat sizes by cutting on a diagonal.
2. Combine the 〇 ingredients and mix in with the chicken. Let it sit for at least 1 hour.
3. Put the chicken in a plastic bag, add the katakuriko, and shake! Make sure to coat the chicken pieces well.
4. Like this. Heat oil to 180°C. Let the chicken sit for the flavors to meld.
5. Deep fry the chicken until crispy and it's done.
6. Done and ready to serve!

Add the chicken to the oil in batches. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. Remove cover, raise heat again and continue to fry until crispy. Chicken In Japan, karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts.

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