I will provide inspiration You are are looking for a light and crispy chicken karaage recipe that is interesting and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of light and crispy chicken karaage, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good up to how to make and serving it. No need be confused if want to prepare light and crispy chicken karaage the delicious as long as you know the technique then this dish is able become a dish that is very special.

Ingredients and seasonings must exist for prepare

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

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. Karaage (唐揚げ), or Japanese fried chicken, is a classic dish you can find at any Japanese home, bento lunch box, street-side stalls, restaurants, or diners.

How to cook 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!

Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. I grew up eating a countless number of karaage, and mom's version was always the best. Remove chicken from hot oil and place onto a plate lined with paper towel. Repeat with remaining chicken, cooking in small batches. Shake any excess flour from the chicken and place in a tray in a single layer.

me, the simple preparation of Light and Crispy Chicken Karaage above can help you prepare dishes that are delicious for family/friends Congratulations enjoy