Karaage Chicken, Japanese style

2024-04-04 02:41:48 774

The fried chicken nuggets from the Japanese style restaurant are here! The outer layer is crispy, the inner layer is tender and smooth, and the hot garlic flavored chicken chunks are dipped in a slightly spicy homemade sauce, paired with some small wine. It is most suitable for friends to watch the first drama while eating large chunks of meat!

Details of ingredients

garlicTwo lobes

Technique

difficultybeginner
workmanshipFried
tasteSauce aroma
timeThree quarters of an hour

Steps to make Karaage Chicken, Japanese style

1. Wipe garlic and ginger. Jiang only grinds the part of me that has peeled off the skin.
The ratio of water, soy sauce, and cooking wine in ginger and garlic juice is 3:1:1. Add soy sauce.
3. Add flavored wine and water. Stir evenly.
4. Pour out half of the sauce to marinate the chicken, sprinkle some salt and pepper on the meat, and marinate for at least half an hour. This is the meat of two large chicken legs, about 300 grams. Cut a piece of chicken leg meat into 7-8 pieces, and thin the thicker parts as much as possible to make the thickness of each piece of meat even.
5. Add a little drizzle and sugar to the other half of the sauce.
6. Boil, thicken, and slightly thicken.
7. Remove the sauce used during pickling and wrap the chicken nuggets in cornstarch.
8. Fry over medium heat for 3 minutes. If the outer layer becomes hard (lighter in color), remove it and drain the oil. Wait for 1 minute, then put it back into the oil pan and fry for 1-2 minutes. The outer layer will turn golden in color.
9. Serve pre cooked zucchini with a plate, dipped in slightly spicy sauce and garlic sauce, and enjoy! You can also replace the accompanying vegetables with other options, such as broccoli, cauliflower, carrots, green melons, etc