We will provide inspiration You are are looking for a crispy and juicy chicken karaage for bento recipe that is delicious 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 crispy and juicy chicken karaage for bento, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to cooking and serving it. No need be confused if want prepare crispy and juicy chicken karaage for bento delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings must exist for make

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

I make mine slightly different all the time. However, the primary base should always include soy sauce, sake, and ginger. Bring to a simmer; whisk in cornstarch dissolved in ¼ cup water. For serving Original Japanese karaage is deep-fried by coating the chicken with potato starch or a mix of potato and wheat flour.

How to cook 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!

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. Cornflour is a good alternative to potato starch where potato starch is hard to get. Gently add some pieces of chicken into the pot, being sure not to crowd, and fry until lightly golden. Drain on a wire rack and then turn up the heat and deep fry again until crisp and deeply golden. Pin What is the best type of coating for chicken karaage?

I say thank you for using the recipe that I convey on this page. hope we Good luck!