Recipe of Quick Crunchy Chicken Karaage

Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Crunchy Chicken Karaage. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crunchy Chicken Karaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy Chicken Karaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crunchy Chicken Karaage is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Crunchy Chicken Karaage using 7 ingredients and 10 steps. Here is how you cook it.

My husband and children love this karaage. I only use katakuriko, so if you like crunchy karaage, you will love it. Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

Ingredients and spices that need to be Prepare to make Crunchy Chicken Karaage:

1. 2 Chicken thighs
2. 2 tbsp ●Soy sauce
3. 1 tbsp ●Sake
4. 1 tsp ●Sesame oil
5. 3 cm Garlic (tubed or grated)
6. 3 cm Ginger (tubed or grated)
7. 80 grams Katakuriko

Instructions to make to make Crunchy Chicken Karaage

1. Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
2. Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
3. Add any amount of the garlic and ginger to taste.
4. Massage the bag well on a flat surface to blend all the seasonings together.
5. Get all the air out of the bag, and seal it tightly. Let it rest for more than 30 minutes. (I like to rest it overnight to let the flavors meld.)
6. Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
7. Heat 1cm of oil in a pan (so that chicken is almost submerged) and heat up to medium heat. Fry the chicken in the oil, skin-side down first.
8. When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
9. The chicken is cooked when you insert a skewer and clear juices come out.
10. When you line the chicken on a cooling rack, make sure they do not stick to each other. They will absorb oil from each other.

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So that is going to wrap this up with this special food Recipe of Speedy Crunchy Chicken Karaage. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!