Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Light and Crispy Chicken Karaage. It is one of my favorites recipe This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Light and Crispy Chicken Karaage:

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

Step to make 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 youre 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 ingredient Rub the flavors into the meat. Let the flavors meld for about 30 minute
6. Put the ingredients in a plastic bag. Add just as much chicken as youll be able to fry in one batch, and shake to coat with the 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, theres 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.

So that’s going to wrap it up with this exceptional food Light and Crispy Chicken Karaage. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!