Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, japanese chicken karaage (kenyan style). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Some restaurants can be creative with their own style sauce but that's rather rare. Since I really love fried Chicken, here's another recipe for you to enjoy. Sharing my Super Crispy Japanese Fried Chicken or Chicken Karaage.
Japanese Chicken Karaage (Kenyan style) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Japanese Chicken Karaage (Kenyan style) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have japanese chicken karaage (kenyan style) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Japanese Chicken Karaage (Kenyan style):
- Prepare 300 g chicken breast or thigh
- Get [to marinate]
- Get 3 tbs light soy sauce
- Take 1 tbs grained ginger
- Prepare 1 tbs chopped garlic
- Take 1 tbs sesame oil
- Get pinch salt and white pepper
- Take 1 and half tbs king fisher (or any kind of beer)
- Get (1 tbs sugar only when you use beer instead of king fisher)
- Make ready [to fry]
- Make ready 3 tbs corn flour
- Prepare 3 tbs all purpose flour
- Make ready vegetable oil
A Japanese chicken nugget if you will. And just like the version you might be used to, this recipe could not be easier. All it takes is a little marinating time and then frying it up. Corn starch gives Chicken Karaage a light crispy outside without the over-breading that can sometimes happen with regular flour.
Instructions to make Japanese Chicken Karaage (Kenyan style):
- Cut the chicken in a small cube and marinate them with soy sauce, ginger, garlic, sesame oil, salt and pepper and king fisher in a bowl. Cover the bowl and refrigerate for at least 1 hour.
- (After 1 hour) Dust the chicken with 2 types of flour.
- Add vegetable oil to a heavy bottomed pot and heat until the oil reaches around 180 degree. Test the temperature by dropping in some flour (if the flour doesn't sink, the oil is hot enough)
- Drop your chicken in the oil one by one. Fry in the oil until it becomes brown (at least for 5 mins). The oil should not become so hot.
- Remove your chicken and allow them to drain on a wire rack.
- Heat your oil until it reaches 200 degree and fry your chicken again for 1 min. Lift chicken from the oil and allow them to drain.
All it takes is a little marinating time and then frying it up. Corn starch gives Chicken Karaage a light crispy outside without the over-breading that can sometimes happen with regular flour. Karaage is Japanese style fried chicken, what makes Karaage so special is the flavor they putting into the chicken while marinating. Serve crispy karaage immediately on a plate with a handful sold greens, lemon wedges and kewpie mayonnaise. Don't forget to squeeze fresh lemon juice on top right. • Karaage is Japanese style fried chicken (two words: kara age).
So that’s going to wrap it up for this exceptional food japanese chicken karaage (kenyan style) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
