You are looking for idea recipes my family's crispy and juicy chicken karaage that are interesting? How to make 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 my family's crispy and juicy chicken karaage should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of my family's crispy and juicy chicken karaage, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare my family's crispy and juicy chicken karaage delicious home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for prepare

1. Use 350 grams Chicken thighs
2. Take 1 1/2 tbsp Versatile Garlic Soy Sauce
3. Prepare 2 tsp Mirin
4. Prepare 1 knob's worth Ginger juice (grated)
5. Prepare 1 Katakuriko
6. Use 1 Salt and pepper
7. Prepare 1 Frying oil

Minimal oil and fast frying make it a cinch to cook. My Goals and Discoveries Minimal knife work Starting with boneless, skinless chicken thighs eliminates the need to debone the meat. Then reheat the oil to high heat and deep fry the wings again till the color changed into crispy golden brown. ( Double frying make the chicken more crispy) Marinate the chicken with soy sauce, Mirin, sake, minced garlic, and minced ginger. Mix both potato starch and rice flour in a bowl.

How to make My Family's Crispy and Juicy Chicken Karaage:

1. I use garlic soy sauce that I made in advance for a seasoning. If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
2. Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
3. Cut the chicken into a bite size. The best size is one that you might think is too big for an easy bite.
4. Put the chicken into the zip-lock bag, and rub it to season. Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
5. Discard excess marinade if needed. Add in the katakuriko and rub on the chicken before frying.
6. Heat oil to 355°F/180°C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
7. Take them out and leave for 3 - 4 minutes to cook with the residual heat. When you want to make a lot, deep-fry the next batch for tame-saving.
8. After that, deep-fry again for 30 - 40 seconds to make them crispy.
9. Done and ready to serve!

Pour the flour mixture into the chicken pieces, mix until you see dry, crumby texture chicken pieces. Heat vegetable oil over medium high heat, deep fry the chicken until golden brown. The crispy chicken is both tender and juicy. Because it is boneless, this makes it very easy to consume. For chicken karaage, it's essentially bite-size pieces of chicken thigh dusted with flour and deep-fried in hot oil.

how ? Easy isn’t it? That’s the prepare my family's crispy and juicy chicken karaage that you try it at home. Congratulations enjoy