”Shio Karaage ” The Japanese Fried Chicken Salt Flavor Recipe by Studio AI Tokyo Japanese Cooking Class
Salt Flavored Chicken Karaage (Deep-fried Chicken) Salt Flavored Chicken Karaage (Deep-fried Chicken) I try a lot of different varieties of karaage when I got bored with the normal one. The flavor changes a lot depending on how much garlic, ginger and black pepper you use. Have fun experimenting. It's delicious if you rest the marinated chicken in the fridge to allow the flavor to blend. Once you put the meat in the oil, don't touch it until the batter turns firm! When the batter has hardened, you can separate the pieces of meat or turn them over. Recipe by Eiyoushino recipe cookpad.japan Shio-koji Karaage Fried Chicken Shio-koji Karaage Fried Chicken I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out. They came out even juicier and better than normal, and my kids loved them so much. Be careful about the temperature of the oil! It'll be harder to burn your chicken if you cook on on low heat. Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama cookpad.japan Tori no Karaage (Japanese style fried chicken) Tori no Karaage (Japanese style fried chicken) You may have your version of fried chicken where you're from, but "Tori no Karaage" has a taste that's absolutely unique to Japan. It is really popular as a homemade dish or as a deli order. Following this recipe, you can make a perfect fried chicken that is juicy on the inside and crispy on the outside. Try it!!! The more detailed recipe is on my blog: Mika Shii-chan's Fried Chicken Karaage ✿ Shii-chan's Fried Chicken Karaage ✿ Ⅰ wanted to add this to the bento lunchbox for my child's Field Day, so I made some fried chicken that are slightly different than normal♡ I always make karaage with sake and soy sauce as the base flavor, but this time I thought, "why not try adding miso?" And when I tried it, it came out so good♪ The ratio to coat the chicken is 1 part katakuriko to 2 parts flour, and it's quite important.＾＾ The chicken will get tough if you over-fry it, so please be careful ☆ Recipe by Orihime mama cookpad.japan Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan The Ultimate Chicken Karaage (Japanese Fried Chicken) The Ultimate Chicken Karaage (Japanese Fried Chicken) This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust. Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients. -If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating. -After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe cookpad.japan Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Juicy Karaage (Japanese Fried Chicken) Juicy Karaage (Japanese Fried Chicken) I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with. By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy! If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma cookpad.japan Salt Flavored Chicken Karaage (Deep-fried Chicken) Salt Flavored Chicken Karaage (Deep-fried Chicken) I try a lot of different varieties of karaage when I got bored with the normal one. The flavor changes a lot depending on how much garlic, ginger and black pepper you use. Have fun experimenting. It's delicious if you rest the marinated chicken in the fridge to allow the flavor to blend. Once you put the meat in the oil, don't touch it until the batter turns firm! When the batter has hardened, you can separate the pieces of meat or turn them over. Recipe by Eiyoushino recipe cookpad.japan Salt Flavored Chicken Karaage (Deep-fried Chicken) Salt Flavored Chicken Karaage (Deep-fried Chicken) I try a lot of different varieties of karaage when I got bored with the normal one. The flavor changes a lot depending on how much garlic, ginger and black pepper you use. Have fun experimenting. It's delicious if you rest the marinated chicken in the fridge to allow the flavor to blend. Once you put the meat in the oil, don't touch it until the batter turns firm! When the batter has hardened, you can separate the pieces of meat or turn them over. Recipe by Eiyoushino recipe cookpad.japan Shio-koji Karaage Fried Chicken Shio-koji Karaage Fried Chicken I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out. They came out even juicier and better than normal, and my kids loved them so much. Be careful about the temperature of the oil! It'll be harder to burn your chicken if you cook on on low heat. Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama cookpad.japan Shio-koji Karaage Fried Chicken Shio-koji Karaage Fried Chicken I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out. They came out even juicier and better than normal, and my kids loved them so much. Be careful about the temperature of the oil! It'll be harder to burn your chicken if you cook on on low heat. Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama cookpad.japan Tori no Karaage (Japanese style fried chicken) Tori no Karaage (Japanese style fried chicken) You may have your version of fried chicken where you're from, but "Tori no Karaage" has a taste that's absolutely unique to Japan. It is really popular as a homemade dish or as a deli order. Following this recipe, you can make a perfect fried chicken that is juicy on the inside and crispy on the outside. Try it!!! The more detailed recipe is on my blog: Mika Tori no Karaage (Japanese style fried chicken) Tori no Karaage (Japanese style fried chicken) You may have your version of fried chicken where you're from, but "Tori no Karaage" has a taste that's absolutely unique to Japan. It is really popular as a homemade dish or as a deli order. Following this recipe, you can make a perfect fried chicken that is juicy on the inside and crispy on the outside. Try it!!! The more detailed recipe is on my blog: Mika Shii-chan's Fried Chicken Karaage ✿ Shii-chan's Fried Chicken Karaage ✿ Ⅰ wanted to add this to the bento lunchbox for my child's Field Day, so I made some fried chicken that are slightly different than normal♡ I always make karaage with sake and soy sauce as the base flavor, but this time I thought, "why not try adding miso?" And when I tried it, it came out so good♪ The ratio to coat the chicken is 1 part katakuriko to 2 parts flour, and it's quite important.＾＾ The chicken will get tough if you over-fry it, so please be careful ☆ Recipe by Orihime mama cookpad.japan Shii-chan's Fried Chicken Karaage ✿ Shii-chan's Fried Chicken Karaage ✿ Ⅰ wanted to add this to the bento lunchbox for my child's Field Day, so I made some fried chicken that are slightly different than normal♡ I always make karaage with sake and soy sauce as the base flavor, but this time I thought, "why not try adding miso?" And when I tried it, it came out so good♪ The ratio to coat the chicken is 1 part katakuriko to 2 parts flour, and it's quite important.＾＾ The chicken will get tough if you over-fry it, so please be careful ☆ Recipe by Orihime mama cookpad.japan Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan Karaage Fried Chicken Karaage Fried Chicken I couldn't really make good fried chicken so my mother-in-law taught me this recipe My husband happily enjoys this recipe. My family likes a thicker flavor so we let it marinate for 1 hour. This would also be great for Chicken Wings. Recipe by Iyocchi cookpad.japan The Ultimate Chicken Karaage (Japanese Fried Chicken) The Ultimate Chicken Karaage (Japanese Fried Chicken) This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust. Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients. -If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating. -After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe cookpad.japan The Ultimate Chicken Karaage (Japanese Fried Chicken) The Ultimate Chicken Karaage (Japanese Fried Chicken) This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust. Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients. -If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating. -After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe cookpad.japan Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Deep fried chicken Karaage Deep fried chicken Karaage You can arrange the seasoning as you like! Try varying condiments and seasoning time so that you can cook original flavor of Karaage. Adding soy sauce at Step 1 is also good, and also using other condiments such as curry powder or other spices. Megumi K / Nagomi Visit Host Juicy Karaage (Japanese Fried Chicken) Juicy Karaage (Japanese Fried Chicken) I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with. By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy! If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma cookpad.japan Juicy Karaage (Japanese Fried Chicken) Juicy Karaage (Japanese Fried Chicken) I learned on a TV program that meat becomes juicier if you soak it in water, so I experimented a lot with the soaking time, amount of chicken and so forth. This was the most delicious version that I could come up with. By soaking the chicken in water, you can replace some of the moisture that was lost between the muscle fibers of the meat, making the result so much more moist and juicy! If you fry them at too high a temperature the meat will get tough, so fry them at medium temperature first (to stop the coating from falling off), then low temperature, and finish off at high temperatures. For 2 servings. Recipe by Haru mama manma cookpad.japan