Karaage is a delicious and popular Japanese dish, appreciated all over the world for its unique taste and crispy texture. This culinary specialty is easy to prepare at home, and can be served as an appetizer, main dish or snack. In this article, discover how to prepare karaage like a chef, using traditional ingredients and authentic Japanese cooking techniques. We will also give you some tips to make your karaage a success, and impress your guests at your next dinner party!
Traditional Japanese karaage recipe for 4 people:
Ingredients:
- 600g boneless skinless chicken thighs, cut into small pieces
- 3 cloves of garlic, crushed
- 1 piece of fresh ginger (2-3 cm), peeled and grated
- 4 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 1 egg
- 1 cup of potato or cornstarch
- Frying oil
- Lemon slices, to serve
- Cilantro leaves, for garnish (optional)
Instructions:
- In a large bowl, combine the crushed garlic, grated ginger, soy sauce, sake and sesame oil.
- Add the chicken pieces to the bowl and mix well to coat all the pieces with the marinade. Marinate for at least 30 minutes, or up to 4 hours if possible.
- In a separate bowl, beat the egg.
- Add the potato or cornstarch to another bowl.
- Dip the marinated chicken pieces in the beaten egg and then roll them in the potato or cornstarch to coat completely.
- Heat the frying oil in a large skillet or saucepan over medium-high heat.
- Fry chicken pieces until golden and crispy, about 5-6 minutes.
- Remove the fried chicken pieces from the pan and drain on paper towels.
- Serve the hot karaage with lemon slices and cilantro leaves for garnish.
食事をお楽しみ下さい
Shokuji o o Tanoshimi kudasai
