해먹으리(Hemogry) - Ideal Japanese Home-Style Karaage

Chicken Thigh600g

Soy Sauce1tbsp

Sake1tbsp

Grated Garlicappropriate amount

Grated Gingerappropriate amount

Shirodashi1tbsp

Sake1tbsp

Grated Garlicappropriate amount

Grated Gingerappropriate amount

Salt1g

Peppera little

Potato Starchappropriate amount

All-purpose Flourappropriate amount

Cabbageappropriate amount

Lemon or Limeappropriate amount

Potato Starchappropriate amount

Watera little

Cooking Oilappropriate amount

✍️ Notes

Notes are saved automatically

1. Prepare the Chicken

2. Prepare the Marinades

3. Marinate the Chicken

4. Prepare Coating and Garnish

5. Fry the Karaage (Double Frying Method)

✍️ Notes

Notes are saved automatically

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This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

Customer support & Error report

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

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Ideal Japanese Home-Style Karaage

Ideal Japanese Home-Style Karaage

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare the Chicken

Prepare 600g of chicken thighs. The ideal amount per recipe is 300g.

Trim off any excess fat, tendons, or tough parts from the chicken.

Cut the chicken thighs into ideal 50g pieces.

2. Prepare the Marinades

In a bowl, combine soy sauce, sake, grated garlic, and grated ginger to create the soy sauce marinade.

In a separate bowl, combine shirodashi, sake, grated garlic, grated ginger, salt, and pepper to create the salt marinade. If shirodashi is unavailable, you can substitute with 1 tsp salt, 1/2 tsp sugar, and a little chicken stock powder.

3. Marinate the Chicken

Divide the 600g of chicken into two bowls, placing 300g in each marinade.

Massage the chicken with the marinades by hand until the liquid is mostly absorbed.

Cover the bowls with plastic wrap, pressing it down to touch the chicken, and refrigerate for 30 minutes.

4. Prepare Coating and Garnish

In a large bowl, mix potato starch and all-purpose flour for the main coating.

Prepare garnishes by thinly slicing cabbage and cutting lemon or lime into wedges.

For extra crispiness, prepare a separate bowl of potato starch and mix with a little water to form clumps.

5. Fry the Karaage (Double Frying Method)

Heat about 2cm of cooking oil in a pan to 170°C.

Coat each piece of marinated chicken in the flour mixture, ensuring the skin wraps around the meat.

For a crunchier texture, apply the wet starch clumps to the chicken as a final coating.

Fry the chicken at 170°C for 3-4 minutes. Start with the soy sauce batch.

Remove the chicken from the oil and let it rest on a wire rack or paper towel for 5 minutes. This allows residual heat to cook the inside.

Increase the oil temperature to 180-190°C. Fry the chicken again for about 1 minute until it's golden brown and extra crispy.

Plate the finished karaage. Repeat the frying process (first fry, rest, second fry) for the salt-flavored chicken.

✍️ Notes

✍️ Notes

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