Japanese Fried Chicken (Salt Version) – Shio Karaage

Karaage_Shio_1[1]

Serving: 2

Ingredients

1 Chicken Breast – cut into 4-8 cm pieces

1 clove of Garlic – minced

1cm of Ginger –minced

2 Teaspoon of Chicken Stock Powder

½ Teaspoon of Salt

3 Teaspoon of Cooking Sake

1 Teaspoon of Sesame Oil

Oil for Deep Fry

Method

  1. Place the Chicken into a bowl. Add all other ingredients (except oil from deep fry) and combine them well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.
  1. Now we deep fry the Chicken. Bring the oil to 180 degree. To check the oil temperature, drop a piece if batter (or piece of minced Garlic in this case) in the oil. When it goes down to the middle of the oil and quickly comes up, it is the right temperature.
  1. While the oil is heating up, put flour in a bowl and add the chicken in it. Toss and coat the Chicken with flour evenly.
  1. Deep fry Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.
  1. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack of kitchen paper towel to drain oil/
  1. Serve Karaage while it is hot.

Karaage_Shio_2[1]

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Japanese Fried Chicken -Karaage

Karaage_2[1]

Serving: 4

ingredients

1.5 or 2 Chicken Breast ( depending on the size of Chicken) – cut into 4-5cm pieces

1 Tablespoon of Oyster Sauce

1 Tablespoon of Soy Sauce

2 Glove of Garlic – minced

A pinch of Salt

2 Tablespoon of Flour

Oil for Deep frying

Method

1. Season the Chicken with Salt

2. Place the Chicken into a bowl. Add Oyster Sauce, Soy Sauce and Garlic. Combine the, well. Cover it with plastic wrap and marinade it in a fridge for at least an hour.

3. Now we deep fry the Chicken. Bring the oil to 180 degree. *

4. While the oil is heating, put flour in a bowl and add the Chicken. Toss and coat the Chicken with flour evenly.

5. Deep fry the Chicken. When you deep fry it, it is important to keep oil temperature as 180 degree. Do not put too many pieces of Chicken at once as oil temperature will come down rapidly, and the Chicken will get oily and not be crispy.

6. Once the Chicken is cooked and the surface is turned to light brown, transfer the Chicken onto a wire rack or kitchen paper towel to drain oil.

7. Serve Karaage while it is hot.

Note

* To check oil temperature without a thermometer, drop a piece of deep frying batter (or maybe a piece of minced Garlic In this case) in the oil. When it goes down to the middle of oil and quickly comes up, it is the right timing to put the Chicken in.

Karaage_1[1]