Simple Way to Make Perfect Crispy and Juicy Chicken Karaage for Bento

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Crispy and Juicy Chicken Karaage for Bento. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy and Juicy Chicken Karaage for Bento, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy and Juicy Chicken Karaage for Bento delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy and Juicy Chicken Karaage for Bento is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Crispy and Juicy Chicken Karaage for Bento using 10 ingredients and 4 steps. Here is how you cook it.

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on. Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato

Ingredients and spices that need to be Take to make Crispy and Juicy Chicken Karaage for Bento:

1. 3 Chicken thigh meat
2. 2 tbsp ★Grated ginger
3. 2 tsp ★Grated garlic
4. 3 tbsp ★Soy sauce
5. 2 tbsp ★Sake
6. 2 tbsp ★Sesame oil
7. 1 Egg
8. 3 tbsp ●Plain flour
9. 3 tbsp ●Katakuriko
10. 1 Frying oil

Steps to make to make Crispy and Juicy Chicken Karaage for Bento

1. Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
2. Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
3. Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
4. Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.

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