|
FRIED CHICKEN KARAAGE SOY SAUCE FLAVOR
Chicken thighs 1 package Soy Sauce 4 tbsp Mirin 3 tbsp Ginger grated 1 tbsp Sesame oil 1 tsp Potato starch 1 tbsp Flour of your choice 1 cup Shiso Leaves (optional) Canola oil for deep frying *No peanuts, tree nuts, milk, eggs, wheat |
|
1. Cut the chicken into large bite size. Discard any excess fat.
2. Put soy sauce, mirin, ginger, sesame oil, and Shiso leaves (optional) to the chicken. Mix well with hand. Keep refrigerated over night.
3. Mix together the potato starch and flour of your choice (rice flour and such) in a bowl.
4. Heat the canola oil. When you sprinkle the flour mixture, it should come up to the surface quickly with small bubbles.
5. Cover the chicken surface with flour mixture and deep fry in medium heat. Caution. Oil may jump.
6. Fry until lightly browned, increase the heat to high and when they become dark brown, take them out of the oil one by one.
It is my kids' favorite chicken. It is suited for bento, too.
Let it be crispy yet juicy.
I often fry broccoli before this chicken and serve together. You can sprinkle salt on broccoli.
2. Put soy sauce, mirin, ginger, sesame oil, and Shiso leaves (optional) to the chicken. Mix well with hand. Keep refrigerated over night.
3. Mix together the potato starch and flour of your choice (rice flour and such) in a bowl.
4. Heat the canola oil. When you sprinkle the flour mixture, it should come up to the surface quickly with small bubbles.
5. Cover the chicken surface with flour mixture and deep fry in medium heat. Caution. Oil may jump.
6. Fry until lightly browned, increase the heat to high and when they become dark brown, take them out of the oil one by one.
It is my kids' favorite chicken. It is suited for bento, too.
Let it be crispy yet juicy.
I often fry broccoli before this chicken and serve together. You can sprinkle salt on broccoli.
