Crispy and juicy Tangyang Fried Chicken

Overview

Tangyang Fried Chicken! ——Karaage, a unique Japanese fried chicken with an extraordinary taste——it is characterized by crispy outside and tender inside, rich in juice, loved by both young and old! Pay attention to these few tips, everyone can make it - 1. Use chicken legs or wings. Use chicken legs to remove the bones and use them as the main course of a meal, perfect with beer; use chicken wings, which are tasty to chew and more suitable for children's tastes; 2. Marinate the chicken, first add the flavor, and finally add sake or water. Because the chicken will release water after being marinated in soy sauce or salt, adding some water after marinating can allow the chicken to absorb some of the water, thereby maintaining the watery feeling, and it will be juicy after frying; 3. Fry twice, each frying time is very short, and rest for 4 or 5 minutes in between. The short frying time can keep the moisture of the chicken, and the rest in the middle can allow the chicken to use the residual heat of frying to mature slowly. When frying for the second time, the chicken is basically cooked. Use a slightly higher oil temperature and fry it faster until the skin is crispy, and the tender and juicy texture comes out immediately!

Tags

• hot dishes
• common dishes
• meat dishes
• foreign cuisine
• children
• afternoon tea
• japanese food
• summer recipes
• chicken whole leg
• dry starch
• egg
• ginger powder
• sake
• starch
• lemon juice
• minced garlic
• mirin
• salt
• soy sauce

Ingredients

Steps

1. 1 Debone the chicken legs, cut into small pieces of about 4 or 5cm, and absorb the water with kitchen paper;

   

2. 2 Put all the marinade ingredients except sake - 2 tablespoons of soy sauce, 1 teaspoon of mirin (or cooking wine), 1/2 teaspoon of lemon juice (or vinegar), 1/4 teaspoon of minced garlic, 1/4 teaspoon of minced ginger, 1 egg, 1 tsp of starch, 1/2 tsp of salt - into a large bowl and stir evenly;

   

3. 3 Put the chicken pieces into the marinade, and spread it evenly with your hands until it becomes pulpy, that is, the chicken pieces are sticky and coated with the marinade, and marinate for 30 minutes;

   

4. 4 When marinating the chicken, beat 1 egg and set aside; put the dry starch into a large plate and set aside;

   

5. 5 After the chicken pieces are marinated for 30 minutes, add 2 tablespoons of sake or water and mix well again;

   

6. 6 Put the marinated chicken piece by piece into the egg liquid, pick up any excess egg liquid;

   

7. 7 Then evenly coat with a layer of dry starch, shake off excess starch before frying;

   

8. 8 Heat up the pan, add cold oil to the pan, and keep it on medium heat until it is about 60% hot. Add the chicken pieces and fry for 2 minutes. Do not add too many chicken pieces at one time to avoid the oil temperature dropping too much. Fry until the chicken just starts to come out of water and you hear the sound of "exploding oil", take it out immediately;

   

9. 9 Place it on the grid and "rest" for 4 or 5 minutes;

   

10. 10 Heat the oil pan over medium high heat again until the oil temperature is about 80% hot. Add the fried chicken pieces and fry quickly for about 40-50 seconds until the surface of the chicken pieces is golden and crispy.