Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, my family's chicken kara-age. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I'm an Expat mum living in China. We were on Quarantine when I made this video. So I used the ingredients available in our apartment.
My Family's Chicken Kara-age is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. My Family's Chicken Kara-age is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook my family's chicken kara-age using 4 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make My Family's Chicken Kara-age:
- Make ready 1 fillet Chicken thigh
- Get 1 grams Garlic powder
- Get 1 up to 3/4 tablespoon Soy sauce
- Prepare 1 Katakuriko and oil for deep frying
Whenever I suggest that I will cook a Japanese meal for them, Karaage Chicken is their first request. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji! Crunchy, tender and flavorful, this is one of my favorite chicken recipes. I've made chicken karaage countless times for my family, but it's never tasted this good!
Steps to make My Family's Chicken Kara-age:
- Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
- Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
- Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
- In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
- I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
- This is the garlic powder that I use.
- 30 shakes amounts to 1 g of powder.
- When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
- 60 shakes came to about 4/5 teaspoon.
- If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
- For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
- After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
- To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
- If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.
Kara-age is one of my favourite Japanese recipes, and it can be found on izakaya menus everywhere. A light but flavourful soy-based marinade sits underneath Kara-age means "empty fry" or "naked fry", which refers to the chicken being fried without a thick batter. Frying the chicken three times at high. [Photographs: Makiko Doi]. Chicken Kara-age AKA Japanese fried chicken (or JFC for short) is a total crowdpleaser. These little chunks of soy-sake-ginger marinated chicken coated in cornstarch and deep-fried until golden have a tendency to disappear almost as quickly as they come out of the fryer.
So that’s going to wrap it up with this exceptional food my family's chicken kara-age recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
