Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)
Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, secret chicken karaage recipe (juicy even using breast meat). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook secret chicken karaage recipe (juicy even using breast meat) using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Make ready 4 Chicken breast meat (with skin on)
  2. Make ready 1 pinch ●Salt
  3. Make ready 1 pinch ● Pepper
  4. Take 1 tsp ● Curry powder
  5. Take 1 1/2 tsp ● Chinese soup stock
  6. Make ready 80 ml Sake
  7. Get 50 ml Soy sauce
  8. Get 2 pieces Ginger
  9. Get 1 Katakuriko
  10. Take 1 for frying Frying oil
Instructions to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Prep the ingredients. Slice the ginger without peeling it.
  2. Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
  3. Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
  4. Put the cut up chicken and the ingredients marked ● (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat. The point here it to add a little curry powder.
  5. Add the sake, soy sauce and ginger to the bowl and mix well.
  6. Let it marinate for 20 to 40 minutes to flavor it well.
  7. Pat the chicken pieces dry with paper towels.
  8. Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
  9. Shake off any excess flour.
  10. Deep fry in 170°C to 180°C oil. (Put the chicken pieces in one by one by hand, and don't move around right away.)
  11. When the chicken has fried to a golden brown, drain them well.
  12. Finished!!! Serve with sudachi citron or lemon.

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