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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, secret chicken karaage recipe (juicy even using breast meat). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have secret chicken karaage recipe (juicy even using breast meat) using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Take 4 Chicken breast meat (with skin on)
  2. Make ready 1 pinch ●Salt
  3. Make ready 1 pinch ● Pepper
  4. Get 1 tsp ● Curry powder
  5. Take 1 1/2 tsp ● Chinese soup stock
  6. Make ready 80 ml Sake
  7. Take 50 ml Soy sauce
  8. Prepare 2 pieces Ginger
  9. Take 1 Katakuriko
  10. Get 1 for frying Frying oil
Steps to make Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat):
  1. Prep the ingredients. Slice the ginger without peeling it.
  2. 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.
  3. Tip: Cut the breast meat into large pieces. This way it doesn't dry out when it's fried and comes out very juicy!!
  4. 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.
  5. Add the sake, soy sauce and ginger to the bowl and mix well.
  6. Let it marinate for 20 to 40 minutes to flavor it well.
  7. Pat the chicken pieces dry with paper towels.
  8. Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
  9. Shake off any excess flour.
  10. 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.)
  11. When the chicken has fried to a golden brown, drain them well.
  12. Finished!!! Serve with sudachi citron or lemon.

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