Karaage - deep-fried chicken pieces in starch breading. I think many people know this dish as JFC (Japan Fried Chicken). The chicken turns out tasty and juicy in a crispy brown crust.
This dish is served with lemon, the juice of which helps to digest this tasty but fatty food. It tastes great both hot and cold. Therefore, you can safely take it with you for a snack. Here is a step-by-step recipe on how to cook karaage. Both chicken thighs and chicken breasts can be fried.
Ingredients:
Chicken breast - 2 Pieces,
Soy sauce - 3 Tbsp. spoons,
Mirin - 1 Art. spoon,
Ginger - 1 Tbsp. spoon (grated),
Sake - 1 Art. spoon,
Potato starch - 3 tbsp. spoons,
Lemon - 1 Piece,
Vegetable oil - 0.5 Liter (for deep fat).
Servings: 4
Preparation:
1. Prepare the food you need. Cut the meat into small pieces. For the marinade, combine the soy sauce, sake and mirin.
2. Peel the ginger root, grate on a fine grater, add to the marinade, mix with the chicken pieces and set aside for 10-30 minutes.
3.Pour oil into a saucepan (frying pan), heat to 180 ° C. Drain the marinade, dip the chicken pieces in the starch.
4. Fry until golden brown for 3 minutes. Remove and place on a wire rack or paper towel to drain excess oil. Fry again until golden brown, place on the wire rack.
5. Uraste dishes with herbs.
Servings Per Container: 4, Difficulty: Medium.
