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

Many things that more or less affect the taste quality of crispy and juicy chicken karaage for bento, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare crispy and juicy chicken karaage for bento delicious home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used for prepare

1. Take 3 Chicken thigh meat
2. Prepare 2 tbsp ★Grated ginger
3. Prepare 2 tsp ★Grated garlic
4. Prepare 3 tbsp ★Soy sauce
5. Prepare 2 tbsp ★Sake
6. Prepare 2 tbsp ★Sesame oil
7. Use 1 Egg
8. Take 3 tbsp ●Plain flour
9. Use 3 tbsp ●Katakuriko
10. Take 1 Frying oil

Secret to Crispy Karaage Chicken The secret to great Karaage Chicken with crunchy outside and juicy inside is the double-frying. The objective of this step is to cook the chicken to just before fully cooked without browning the surface too much. Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour. The potato starch creates a lasting layer of crispy coating around the karaage which makes it perfect for bento lunch even after it becomes cold.

How to make Crispy and Juicy Chicken Karaage for Bento:

1. Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
2. Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
3. Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
4. Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.
5. Done and ready to serve!

Cornflour is a good alternative to potato starch where potato starch is hard to get. Bring to a simmer; whisk in cornstarch dissolved in ¼ cup water. Remove the chicken from the oil and lay out on a wire rack or absorbent kitchen towels to let any excess oil drip off. The karaage is surprisingly juicy and its crust is crispy because it is fried in lard oil. It is on the route of the Shikoku Pilgrimage, so drop by during your travels.

how is this? Easy isn’t it? That’s the prepare crispy and juicy chicken karaage for bento that you practice at home. Good luck!