Crispy & Juicy Youlinji Chicken Karaage Recipe by cookpad.japan
Cooking Instructions 1 Mince the onion and garlic and put in a bowl together with the sauce ingredients. 2 Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes. 3 Heat the frying oil to 180℃. 4 Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!! 5 Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.) 6 Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air. 7 Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce. 8 Transfer to a serving plate, top with the sauce, and it's complete. 1 Mince the onion and garlic and put in a bowl together with the sauce ingredients. 1 Mince the onion and garlic and put in a bowl together with the sauce ingredients. 2 Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes. 2 Remove the yellow fat from the chicken thighs. Cut into bite-sized pieces and marinate for about 10 minutes. 3 Heat the frying oil to 180℃. 3 Heat the frying oil to 180℃. 4 Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!! 4 Add the katakuriko to a plastic bag. Then add Step 2, incorporate lots of air, and shake it!! 5 Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.) 5 Once the oil has heated, shake off any excess katakuriko from the chicken, spread the skin out, and drop into the oil (it'll start frying.) 6 Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air. 6 Don't touch them yet! Stir the pot once the coating has hardened to incorporate lots of air. 7 Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce. 7 Once they've browned, drain the oil on parchment paper, and then let it soak in the sauce. 8 Transfer to a serving plate, top with the sauce, and it's complete. 8 Transfer to a serving plate, top with the sauce, and it's complete. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth My Family's Okonomiyaki Tender & Healthy Karaage - Pressure Cooker Chicken Wings Pickled Cooling Cucumber Croque Madame Butter-sautéed Bean Sprouts and Garlic Chicken with Caramelized Soy Sauce *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder Vegetarian Sake Lees Cheese Cream Pasta My Family's Okonomiyaki Tender & Healthy Karaage - Pressure Cooker Chicken Wings Pickled Cooling Cucumber Croque Madame Butter-sautéed Bean Sprouts and Garlic Chicken with Caramelized Soy Sauce *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder Vegetarian Sake Lees Cheese Cream Pasta