Home Japanese Food KaraageJJapanese FoodKaraageDecember 14, 20225 comments Karaage Tags:Japanese CuisineJapanese Food 5 comments1. Cut off excess tendons, cartilage, bones from a chicken thigh. Cut into large 50 ~ 60g pieces.2. Put 1L water & 20g of salt into bowl along with chicken, brine for 1 hour.3. Filter it out, wipe each piece, then add .5 tbsp soy sauce, .75 tbsp sake, .5 tbsp mirin, 4g Chinese soup paste (optional), 5g grated ginger & 20g garlic.4. Make breading by mixing 200g potato starch & 80 rice flour. Gradually add & mix onto chicken until they look dry & clumpy.5. Fry at 320 degrees for 4 to 5 minutes, between 160 – 170 degrees internal temperature. Let it sit for 5 minutes.6. Fry at 355 degrees for a minute or so, until it looks golden.7. Eat with veggies of your choice & lemon, enjoy!Looks crispy and succulentThis looks so good! I remember those little dark-colored plates in izakayas. Even those little greens look good too. I’m so hungry now!Where’s the kewpie?Looks excellent, nice workLeave a ReplyYou must be logged in to post a comment.
1. Cut off excess tendons, cartilage, bones from a chicken thigh. Cut into large 50 ~ 60g pieces.2. Put 1L water & 20g of salt into bowl along with chicken, brine for 1 hour.3. Filter it out, wipe each piece, then add .5 tbsp soy sauce, .75 tbsp sake, .5 tbsp mirin, 4g Chinese soup paste (optional), 5g grated ginger & 20g garlic.4. Make breading by mixing 200g potato starch & 80 rice flour. Gradually add & mix onto chicken until they look dry & clumpy.5. Fry at 320 degrees for 4 to 5 minutes, between 160 – 170 degrees internal temperature. Let it sit for 5 minutes.6. Fry at 355 degrees for a minute or so, until it looks golden.7. Eat with veggies of your choice & lemon, enjoy!
This looks so good! I remember those little dark-colored plates in izakayas. Even those little greens look good too. I’m so hungry now!
5 comments
1. Cut off excess tendons, cartilage, bones from a chicken thigh. Cut into large 50 ~ 60g pieces.
2. Put 1L water & 20g of salt into bowl along with chicken, brine for 1 hour.
3. Filter it out, wipe each piece, then add .5 tbsp soy sauce, .75 tbsp sake, .5 tbsp mirin, 4g Chinese soup paste (optional), 5g grated ginger & 20g garlic.
4. Make breading by mixing 200g potato starch & 80 rice flour. Gradually add & mix onto chicken until they look dry & clumpy.
5. Fry at 320 degrees for 4 to 5 minutes, between 160 – 170 degrees internal temperature. Let it sit for 5 minutes.
6. Fry at 355 degrees for a minute or so, until it looks golden.
7. Eat with veggies of your choice & lemon, enjoy!
Looks crispy and succulent
This looks so good! I remember those little dark-colored plates in izakayas. Even those little greens look good too. I’m so hungry now!
Where’s the kewpie?
Looks excellent, nice work