Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat). Great recipe for Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat). I tried adding a bit of curry powder as a hidden flavoring ingredient, which turned out great. If you cut the meat into large pieces and season it well to start, it won't get dried out at.

Karaage tastes just as good when it is cold. It is perfect for lunch boxes or at a summer picnic. The marinade clinging to the chicken will help the starch adhere to the meat. You can cook Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) using 10 ingredients and 12 steps. Here is how you achieve that.

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

Prepare of Chicken breast meat (with skin on).
It's of ●Salt.
You need of ● Pepper.
Prepare of ● Curry powder.
It's of ● Chinese soup stock.
You need of Sake.
You need of Soy sauce.
Prepare of pieces Ginger.
Prepare of Katakuriko.
Prepare of for frying Frying oil.

Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage. Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage.. Great flavour but I let the cornstarch. Serve the chicken with mayonnaise and lemon wedges.

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

Prep the ingredients. Slice the ginger without peeling it..
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..
Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!.
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..
Add the sake, soy sauce and ginger to the bowl and mix well..
Let it marinate for 20 to 40 minutes to flavor it well..
Pat the chicken pieces dry with paper towels..
Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake..
Shake off any excess flour..
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.).
When the chicken has fried to a golden brown, drain them well..
Finished!!! Serve with sudachi citron or lemon..

Squeeze the lemon juice on top of the karaage and dip it with the mayonnaise. Chicken Karaage - Japanese Fried Chicken. To start off, what is karaage? Chicken Karaage is boneless chicken that's cut in bite-size, marinated in soy sauce, coated in flour and starch, mostly potato starch, then is deep fried in oil. You can also use other meat as well to fry.