[HOW TO MAKE] KARA-AGE, sooo crispy deep-fried

Ep044. This time, TAKE-san will be making KARAAGE, deep-fried chicken. There are several tips for crispy KARAAGE. He will show you some important points to make it. Let's enjoy Japanese KARAAGE.
[ RECIPE]
1. Preparation
Poke holes in the skin of the chicken with a fork.
Add sake to tenderize the meat and remove any unpleasant odors.
Grate the garlic and ginger.
Add one tablespoon of soy sauce.
Add one tablespoon of mayonnaise.
Mix well and leave for a while to let the ingredients blend.
(30-several hours or overnight at your icebox)
Add one tablespoon of flour.
Cover the surface of the ingredients with potato starch.
2. Deep-fry
Fry twice at different temperatures.
FRY 1. Fry the meat for 4-5 minutes at 160°C
Remove the fried chicken from the oil pan once and let it rest a couple of minutes, then let it cook slowly to the inside.
Remove small flour debris from the oil potto to prevent scorched flour particles.
FRY 2. Fry the meat for 2-3 minutes at 180°C
[Secrets of Crispy Fried Chicken]
1. Add one tablespoon of mayonnaise to the meat mixture.
2. Double coat with flour flour.
(1) wheat flour or rice flour (for Gluten-free)
(2) potato starch
3. Fry twice at different temperatures.
(1) 160°C for 4-5min
(2) 180°C for 2min
[for GLUTEN-FREE]
1. Use TAMARI say sauce instead of regular say sauce. Regular say sauce contains wheat.
2. Use rice flour and potato starch instead of wheat flour.
[HOW to read the temperature of the oil pot]
When CHOPSTICKS are inserted into oil:
Low temperature (150-160°C) :
small bubbles will gently rise from the tip.
Medium temperature (170-180°C):
slightly larger bubbles will rise continuously.
High temperature (190 to 200°C):
large bubbles will rise vigorously from the
entire surface.
When BATTER are used:
Low temperature (150-160°C):
When the batter is dropped, it sinks to the bottom of the pan and then slowly floats up.
Medium temperature (170-180°C):
When the batter is dropped, it sinks to the middle of the pan and rises quickly.
High temperature (190 to 200°C) :
When the batter is dropped, it floats immediately.
Thank you for watching. See you next time.
Japanese Home Cooking Channel by Take-san
/ @louise_cooking
Sister channel
Living with Border Collie Louise
/ @louisecoach
VOICE: Created by ondoku3.com
Table of Contents
0:00 Opening
0:12 Preparation
0:59 Secrets of Crispy Fried Chicken 1: Mayonnaise
1:22 Secrets of Crispy Fried Chicken 2: Double coat with flour
2:03 Secrets of Crispy Fried Chicken 3: Fry twice
2:28 Finish
2:48 Crispy sounds
2:58 TARTAR chicken
3:26 Ending
#easyrecipe
#simplerecipe
#chicken
#chickenrecipe
#karaage
#deepfrying
#glutenfree
#からあげ
#サクサク

[@louise_cooking]

Incredibly crispy, please enjoy Japanese style KARAAGE, deep-fried chicken.

[@kimbraeuer6814]

Looks delicious 😊

[@louise_cooking]

Thank you for your comment. Texture is one of the keys to the deliciousness of Kara-age. Please enjoy Japanese Kara-age.