Making the Ideal Karaage in a Japanese Home mhNDReRLcCc

Cooking Time 60 Min

해먹으리(Hemogry) - Making the Ideal Karaage in a Japanese Home mhNDReRLcCc

🥕 Ingredients

Chicken thigh meat300g

Soy sauce1tbsp

Japanese sake1tbsp

Grated gingerappropriate amount

Grated garlicappropriate amount

Saltappropriate amount

Shirodashiappropriate amount

Black pepperappropriate amount

Starch (potato or cornstarch)appropriate amount

Wheat flourappropriate amount

Waterappropriate amount

Cooking oilappropriate amount

Chicken Thigh300g

Soy Sauce1tbsp

Japanese Sake1tbsp

Salt0.5tsp

Pepper0.25tsp

Starch (Potato Starch)0.5cup

All-Purpose Flour0.5cup

Starch (Potato Starch)0.25cup

Cooking Oilappropriate amount

Salt0.25tsp

Chicken Thigh Meat300g

Grated Gingerappropriate amount

Grated Garlicappropriate amount

Black Pepperappropriate amount

Starch Powderappropriate amount

Wheat Flourappropriate amount

Black Pepper0.25tsp

Cornstarch0.5cup

Cornstarch0.25cup

✍️ Notes

Notes are saved automatically

🍳 Steps

1. Prepare the Chicken

2. Marinate the Chicken

3. Prepare the Coating

4. Coat the Chicken

5. Fry the Chicken

6. Serve the Karaage

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

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

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

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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Chicken thigh meat300g

Soy sauce1tbsp

Japanese sake1tbsp

Grated gingerappropriate amount

Grated garlicappropriate amount

Saltappropriate amount

Shirodashiappropriate amount

Black pepperappropriate amount

Starch (potato or cornstarch)appropriate amount

Wheat flourappropriate amount

Waterappropriate amount

Cooking oilappropriate amount

Chicken Thigh300g

Soy Sauce1tbsp

Japanese Sake1tbsp

Salt0.5tsp

Pepper0.25tsp

Starch (Potato Starch)0.5cup

All-Purpose Flour0.5cup

Starch (Potato Starch)0.25cup

Cooking Oilappropriate amount

Salt0.25tsp

Chicken Thigh Meat300g

Grated Gingerappropriate amount

Grated Garlicappropriate amount

Black Pepperappropriate amount

Starch Powderappropriate amount

Wheat Flourappropriate amount

Black Pepper0.25tsp

Cornstarch0.5cup

Cornstarch0.25cup

✍️ Notes

Notes are saved automatically

Making the Ideal Karaage in a Japanese Home mhNDReRLcCc

Making the Ideal Karaage in a Japanese Home mhNDReRLcCc

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Prepare the Chicken

Take 300g of chicken thigh meat (bought from a regular supermarket for a homestyle feel).

Trim off excess fat and sinew from the chicken to clean it up.

Cut the chicken into pieces weighing approximately 50g each. Cut lengthwise into 3 equal parts to achieve the ideal size for frying (not too small to lose moisture, not too big to undercook).

1. Prepare the Chicken

Purchase chicken thigh meat from a regular supermarket. Ideally, use 300g of chicken thigh.

Trim off excess fat and sinew from the chicken thighs to clean them up.

Cut the chicken into pieces weighing approximately 50g each. Cut lengthwise into 3 equal parts to achieve this weight.

1. Prepare the Chicken

Take 300g of chicken thigh meat (preferably from a regular supermarket for a homestyle feel) and trim off any excess fat or skin discharge.

Cut the chicken into pieces, aiming for each piece to weigh around 50g. Cut vertically into 3 equal parts to achieve this size.

1. Prepare the Chicken

Purchase chicken thigh meat from a regular supermarket, aiming for about 300g as an ideal amount for this recipe.

Trim off excess fat and sinew from the chicken thighs to prepare them for cutting.

Cut the chicken into pieces weighing approximately 50g each. For larger thighs, cut them into 3 equal parts vertically to achieve the desired weight.

2. Marinate the Chicken

Prepare the first marinade (soy sauce flavor): Mix 1 tablespoon of soy sauce, 1 tablespoon of Japanese sake, grated ginger, and garlic.

Prepare the second marinade (salt flavor): Mix a small amount of salt, shirodashi (or substitute with salt if unavailable), and a pinch of black pepper.

Divide the chicken pieces into two batches (150g each). Place 6 pieces (50g each) into each marinade. Massage the marinade into the chicken thoroughly with clean hands to ensure the flavors penetrate the meat.

Cover the marinated chicken tightly with plastic wrap, pressing down to remove air, and refrigerate for 30 minutes.

2. Marinate the Chicken

Prepare the first marinade (Soy Sauce Flavor): Mix 1 tablespoon of soy sauce and 1 tablespoon of Japanese sake.

Prepare the second marinade (Salt Flavor): Mix a small amount of salt, a pinch of pepper, and Shirodashi (if unavailable, substitute with salt).

Divide the chicken into two portions of 150g each. Marinate one portion in the soy sauce mixture and the other in the salt mixture. Use your hands to massage the marinade into the chicken thoroughly.

Cover the marinated chicken tightly with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.

2. Marinate the Chicken

Prepare the first marinade (soy sauce flavor): Mix 1 tablespoon of soy sauce, 1 tablespoon of Japanese sake, and a small amount of grated ginger and garlic.

Prepare the second marinade (salt flavor): Mix a pinch of salt, a dash of shirodashi (or substitute with salt if unavailable), and a pinch of black pepper.

Divide the chicken pieces into two batches (150g each). Place 6 pieces (50g each) into each marinade. Massage the marinade into the chicken thoroughly with clean hands to ensure it penetrates the meat.

Cover the marinated chicken tightly with plastic wrap, pressing down to seal, and refrigerate for 30 minutes.

2. Marinate the Chicken

Prepare the first marinade (soy sauce flavor). Mix 1 tablespoon of soy sauce and 1 tablespoon of Japanese sake in a bowl.

Prepare the second marinade (salt flavor). Mix a small amount of salt, a pinch of pepper, and shirodashi (or substitute with additional salt if unavailable).

Divide the chicken pieces evenly into two groups (about 150g each) and place them into the two marinades. Massage the marinades into the chicken thoroughly with clean hands to ensure the flavors penetrate the meat.

Cover the bowls tightly with plastic wrap, pressing down to remove air, and refrigerate for 30 minutes to allow the chicken to marinate.

3. Prepare the Coating

Prepare the batter mix by combining starch (potato or cornstarch) and wheat flour. These two flours create different textures, and combining them is ideal for a crispy coating.

Prepare an additional small batch of starch mixed with a little water to create small lumps for extra crispiness during frying.

3. Prepare the Coating

Prepare the coating by mixing equal parts of starch (or potato starch) and all-purpose flour. This combination provides a balance of crispiness.

Prepare an additional small batch of starch mixed with a little water to create small lumps for extra crispiness.

3. Prepare the Coating

Prepare the coating by mixing starch powder and wheat flour. These two create different textures, so combining them is ideal for the perfect crunch.

Prepare an additional batch of starch powder mixed with a little water to create small lumps for extra crispiness.

3. Prepare the Coating

Prepare the coating by mixing equal parts of cornstarch and all-purpose flour. This combination provides a balance of crispiness and texture.

Prepare an additional small batch of coating by mixing cornstarch with a little water to create small lumps for extra crispiness.

4. Coat the Chicken

After 30 minutes, remove the chicken from the refrigerator and place it on a kitchen towel to remove excess marinade.

Wrap the chicken pieces with their skin (if separated earlier) to ensure a crispy texture on the outside. Coat each piece in the prepared flour-starch mix.

Just before frying, coat the chicken a second time with the additional starch-water mix to add extra crispy lumps to the batter.

4. Coat the Chicken

After marinating, remove the chicken from the refrigerator and place it on a kitchen towel to remove excess moisture.

Wrap the chicken pieces with their skin if available, to ensure a crispy texture on the outside.

Coat the chicken pieces in the starch and flour mixture. Ensure they are lightly coated initially.

Just before frying, coat the chicken a second time with the lumpy starch mixture to add extra crispiness.

4. Coat the Chicken

Remove the chicken from the refrigerator after 30 minutes. Place the pieces on a kitchen towel.

Wrap each piece of chicken with its skin (if separated earlier) to ensure a crispy texture, as the skin contributes significantly to the crunch. Press and shape it to hold together.

Coat the chicken pieces (both soy sauce and salt flavors) with the mixed starch and flour. Ensure the skin side is well-coated.

For extra crispiness, coat the chicken a second time with the lumpy starch-water mixture just before frying.

4. Coat the Chicken

Remove the marinated chicken from the refrigerator and place the pieces on a kitchen towel to absorb excess moisture.

Wrap the chicken pieces with their skin, if available, to enhance crispiness. Coat each piece lightly with the dry flour-cornstarch mixture.

Just before frying, coat the chicken a second time with the wet cornstarch mixture to add extra crispy lumps to the surface.

5. Fry the Chicken

Heat oil in a pan to about 2cm depth (enough to submerge the chicken halfway). Ensure the oil is hot (around 170-180°C, though exact temperature isn't specified in the transcript).

Start with the soy sauce-marinated batch. Place the chicken pieces in the hot oil, ensuring the skin side wraps the meat. Fry for 3 minutes initially without touching.

After about 1 minute, flip the chicken pieces to ensure even cooking. Continue frying for the remaining 2 minutes.

After 3 minutes total, remove the chicken from the oil and let it rest for 5 minutes. The residual heat will continue cooking the inside.

After resting, return the chicken to the hot oil for a second fry of about 1 minute to achieve a golden, crispy exterior.

Remove the chicken when it reaches a golden-brown color similar to a fox's fur. Repeat the frying process for the salt-marinated batch, starting with larger pieces for even cooking.

5. Fry the Chicken

Heat oil in a pan to about 2cm depth. The oil should be hot enough for frying (around 170-180°C or 340-350°F).

Fry the soy sauce-flavored chicken first. Place the pieces in the oil, ensuring the skin side wraps the meat. Fry for about 3 minutes initially.