Japanese fried chicken with savory fried chicken, making chicken
(G)I-DLE likes chicken a lot, right? My sons are chicken ghosts, so they really like it. But I don't eat it for a day or two. Honestly, I'm worried that the fried oil will be clean. So I make it at home, but I'm relieved that I can fry it once at home and use a new oil. I'll tell you the savory and delicious chicken karaage recipe. 'Karaage' is a Japanese word for frying ingredients with starch. It's crispy and easier to make than frying with thick batter.
4 serving
Within 90 minutes
쉬더셰프SheTheChef
Ingredients
  • a drumstick
    1pack
  • egg
    1ea
  • Milk
    300ml
  • crushed garlic
    1T
  • cooking wine
    2T
  • Salt
    little
  • ground pepper
    little
  • Tzuyu
    3T
  • potato starch
    1cup
  • Cooking oil
    suitably
Cooking Steps
STEP 1/14
Prepare the ingredients.
STEP 2/14
Trim the chicken leg meat.
STEP 3/14
Peel and remove the yellow oil in between.
STEP 4/14
There's a lot of oil and peel.
STEP 5/14
Divide a piece of chicken leg meat into three equal parts and cut it into bite-size pieces.
STEP 6/14
Pour milk into chicken leg meat and let it measure for about 30 minutes.
If you do this, the smell goes away.
STEP 7/14
Rinse it with water and season it with minced garlic, salt, pepper, and cooking wine
Put the tsuyu in here, please.
STEP 8/14
Add 1 egg of white and mix well and let it boil for 2 to 30 minutes.
STEP 9/14
Pour the unkneaded starch powder here and mix it evenly.
STEP 10/14
It looks like this.
STEP 11/14
Preheat the chicken by pouring enough oil to cover it.
STEP 12/14
Make sure to fry it twice.
STEP 13/14
Put fried chicken on a kitchen towel and drain some oil before eating.
It's easy to eat because it's boneless fried chicken.
STEP 14/14
Delicious chicken karaage is completed.
It's also delicious if you dip it in a sauce made with vinegar in tsuyu.
It is more crispy when it comes into contact with air when frying.
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