Chicken Karage Recipe

Ingredients

Chicken fillet, cut into large cubes - 300 grams
Oil for frying - to taste
Marinade:
Liquid milk - 60 ml
Garlic, minced - 2 cloves
Ginger, puree - 1 cm
Soy sauce - 1/2 tsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Broth powder - 1/4 tsp
Coating Material:
Wheat flour - 100 grams
Corn flour - 50 grams
Salt - 1/4 tsp
Pepper - 1/4 tsp
See Mother's Recipe Version

Plans

In a bowl, mix and mix all the marinade ingredients.
Coat the chicken fillet with the marinade ingredients until smooth. Set aside and refrigerate for at least 1 hour to allow the flavors to infuse.
In a bowl, mix and mix all the ingredients for the dressing.
Heat a lot of oil.
Take the chicken and then roll it into the coating while pressing until it sticks. Fry in hot oil over medium heat until cooked and golden brown. Lift and drain.
Ready to be served.
1. Choose a chicken thigh fillet for a more tender result.

What part of chicken karaage?

Chicken karage is chicken fillet wrapped in seasoned flour fried crispy. The part of the chicken that is usually used is the thigh because the meat is softer and juicy even though it is deep fried until it is crispy on the outside.

How long to fry chicken karage?

Then heat the oil in a pan. For the first frying, try to use oil that is already hot to 160°C. Fry the chicken in 3 to 5 pieces in one long and sufficient fry for 3 minutes. After that, let the chicken that has been fried once for 3 to 4 minutes.

What does chicken karage mean?

Chicken karaage is a typical Japanese fried chicken that has a unique shape and taste. If other fried chicken is made from large pieces of chicken, then karaage is different. Chicken karaage is made from boneless chicken pieces the size of balls.

What is the chicken fillet cooked with?

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