We will provide ideas You are are looking for a ✽crispy chicken breast karaage fried chicken ✽ recipe that is steady and also how to process it which results have aroma and taste that able give us taste and appetite

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

Ingredients and seasonings used in prepare

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

It is a favorite at Izakayas and can be eaten as a main or side dish. 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.

How to cook ✽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!

Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness. Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Drain any excess liquid from the chicken and add your katakuriko potato starch. Add chicken pieces and stir to completely coat. Add the chicken to the oil in batches.

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