Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my family's chicken kara-age. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular Chicken is the most common protein, but it's also made with seafood, such as blowfish. These days, Karaage is almost always seasoned, but this. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and.

My Family's Chicken Kara-age is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. My Family's Chicken Kara-age is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook my family's chicken kara-age using 4 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make My Family's Chicken Kara-age:

1. Make ready 1 fillet Chicken thigh
2. Get 1 grams Garlic powder
3. Take 1 up to 3/4 tablespoon Soy sauce
4. Get 1 Katakuriko and oil for deep frying

Kara-age is one of my favourite Japanese recipes, and it can be found on izakaya menus everywhere. A light but flavourful soy-based marinade sits underneath Kara-age means "empty fry" or "naked fry", which refers to the chicken being fried without a thick batter. Frying the chicken three times at high. Kara-age is easier to make than tempura because there's no batter, say Tadashi Ono and Harris Salat in their terrific book, Japanese Soul Cooking.

Steps to make My Family's Chicken Kara-age:

1. Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
2. Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
3. Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
4. In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
5. I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
6. This is the garlic powder that I use.
7. 30 shakes amounts to 1 g of powder.
8. When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
9. 60 shakes came to about 4/5 teaspoon.
10. If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
11. For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
12. After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
13. To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
14. If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.
15. Ready to serve and ENJOY!

Frying the chicken three times at high. Kara-age is easier to make than tempura because there's no batter, say Tadashi Ono and Harris Salat in their terrific book, Japanese Soul Cooking. Though kara-age is a general term, we often think of it as referring to Japanese fried chicken, but the delicately crisp morsels should really be called. Thanks for this recipe i'll be sure to try it out! Another point of confusion is that most Japanese people can't agree on the difference between kara-age and a similar deep-fried dish called tatsuta-age.

So that is going to wrap this up for this special food my family's chicken kara-age recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!