00:00 - intro
00:10 - main
00:31 - How to make sauce.
01:36 - How to make Karaage{deepfry}
#Japanesefood#tasty#wasyoku#recipe
300g boneless skin-on chicken thighs
marinade:
2 tbsp (30g)soy sauce
1 tbsp (15g) cooking sake
3g fresh ginger, grated
1/2 cloves garlic, crushed
1 Egg
1/4 cup katakuriko potato starch
to serve:
Japanese mayonnaise
lemon
to fry:
1/4 cup katakuriko potato starch, to coat
cooking oil, for frying
to serve:
japanese mayonnaise
lemon wedges
Cut chicken into bite-size pieces, leaving a little skin/fat on for extra crispiness.
Add the ginger, garlic, soy sauce and cooking sake to a bowl and mix until combined. Add the chicken, coat well, and allow to marinade for 30 minutes.
Drain any excess liquid from the chicken and add your katakuriko potato starch. Mix until the pieces are fully coated.
Heat some cooking oil in a pan to around 180°C and test the temperature by dropping in some flour (if it sizzles on impact, the oil is hot enough). Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen roll.
Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.
(日本語)
濃口醤油 大2(30g)
料理酒 大1(15g)
生姜 約3g
にんにく 1/2片、
卵 1個
作り方
1ボウルに☆を入れて混ぜ、鶏肉を入れてもみこみ、冷蔵庫で20分おく。
鍋に底から2cm程度のサラダ油を入れて170℃に熱し、鶏肉を入れて、片栗粉をつけて中火で4〜5分鶏肉に火が通るまで揚げる。器に、レモン、唐揚げを盛る。
ポイントは油の温度を保つ事です。油の量が多いと温度が下がりにくいのでサクッと揚がりやすいです。
油が少ない場合は少しずつ鶏肉を揚げていく事をオススメします。
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Негізгі бет Фильм және анимация karaage chicken recipe 唐揚げ How to make real Japanese food.
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