This recipe is juicy and crispy fried chicken! I make healthier Karaage (Japanese fried chicken) though delicious! I try to cut down on the calorie as possible as I can, and I don't use flour, so it's gluten-free! It's easy to make at home, and you can reenact authentic Japanese fried chicken.
Wipe off the moisture of chicken. Remove the strings and the excess fat from the chicken. There can be pieces of bone, so touch the surface with your hands, and remove it with a knife.
Stab the chicken with a fork for seasoning to soak into them well.
Rub the cut section of ginger against the chicken so that the ginger add the aroma of it to the chicken.
Cut the chicken into large bite-sizes. TIPS: In this recipe, 7 pieces could be cut. The weight per one piece is about 50g.
In a plastic bag with a zipper, mix the sauce.
Add the chicken to the plastic bag, and rub the sauce onto the chicken. Marinate the chicken for 30 minutes.
Put the oil enough to cover, and let the oil reaches 160 degrees (The way to check the heat level).
Mix the rice flour and potato starch in a bowl. Coat the chicken with mixture evenly, get rid of thee excess flour by tapping it with your hand.
Deep fry 3-4 pieces of chicken to the oil at a time (Spread the skin, and put them one by one). Deep fry for 3.5 minutes. TIPS: Turn over the chicken once after half the time passes not to stick on the bottom of the pot.
Remove the chicken from the pot, and put them on the paper towels. Let the chicken cook with residual heat for 5 minutes. Deep fry the rest of chicken in the same way.
Remove the excess batter from the pot. Let the oil reaches 190 degrees (The way to check the heat level). Deep fry the first fried chicken for 1.5 minutes so that the chicken is golden brown. During it, turn them over once.
Remove the chicken from the pot, and put them on the paper towels. Deep fry the rest of chicken in the same way.
Serve the fried chicken on a plate with lettuce and tomato. Squeeze the lemon wedges over them, to taste.
Ingredients
Directions
Wipe off the moisture of chicken. Remove the strings and the excess fat from the chicken. There can be pieces of bone, so touch the surface with your hands, and remove it with a knife.
Stab the chicken with a fork for seasoning to soak into them well.
Rub the cut section of ginger against the chicken so that the ginger add the aroma of it to the chicken.
Cut the chicken into large bite-sizes. TIPS: In this recipe, 7 pieces could be cut. The weight per one piece is about 50g.
In a plastic bag with a zipper, mix the sauce.
Add the chicken to the plastic bag, and rub the sauce onto the chicken. Marinate the chicken for 30 minutes.
Put the oil enough to cover, and let the oil reaches 160 degrees (The way to check the heat level).
Mix the rice flour and potato starch in a bowl. Coat the chicken with mixture evenly, get rid of thee excess flour by tapping it with your hand.
Deep fry 3-4 pieces of chicken to the oil at a time (Spread the skin, and put them one by one). Deep fry for 3.5 minutes. TIPS: Turn over the chicken once after half the time passes not to stick on the bottom of the pot.
Remove the chicken from the pot, and put them on the paper towels. Let the chicken cook with residual heat for 5 minutes. Deep fry the rest of chicken in the same way.
Remove the excess batter from the pot. Let the oil reaches 190 degrees (The way to check the heat level). Deep fry the first fried chicken for 1.5 minutes so that the chicken is golden brown. During it, turn them over once.
Remove the chicken from the pot, and put them on the paper towels. Deep fry the rest of chicken in the same way.
Serve the fried chicken on a plate with lettuce and tomato. Squeeze the lemon wedges over them, to taste.
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