Japanese Fried Chicken Breast Recipe

Japanese Fried Chicken Breast Recipe. Potato starch (or cornstarch) vegetable oil, for frying; Japanese seven spice (shichimi togarashi) (optional) marinade:

Japanese Fried Chicken (aka Karaage) Sweet Salty Tart

Japanese Fried Chicken (aka Karaage) Sweet Salty Tart from sweetsaltytart.com

Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Dredge the chicken breast in flour, shake off the excess and then dip into the egg bath. In a separate bowl, combine the cornstarch and flour.

Japanese Fried Chicken (aka Karaage) Sweet Salty Tart

The rationale of coating with flour is to lay a foundation on the surface of the meat, much light putting a primer coat of paint. Dredge the chicken breast in flour, shake off the excess and then dip into the egg bath. The rationale of coating with flour is to lay a foundation on the surface of the meat, much light putting a primer coat of paint. Gently shake off the excess flour mixture and transfer to a large plate.

Japanese Fried Chicken (Karaage Chicken) Don't Go Bacon My Heart
Source: www.dontgobaconmyheart.co.uk

On a chilly night, nothing warms the soul quite like a big bowl of ramen. Japanese seven spice (shichimi togarashi) (optional) marinade: To a mixing bowl, add the grated ginger, grated garlic,. In a separate bowl, combine the cornstarch and flour. Heat up a wok/pot of cooking oil.

Japanese Fried Chicken (aka Karaage) Sweet Salty Tart
Source: sweetsaltytart.com

Gently shake off the excess flour mixture and transfer to a large plate. Cut into large bite size pieces, try, and keep them the same size so they all cook evenly. Potato starch (or cornstarch) vegetable oil, for frying; Dredge the chicken breast in flour, shake off the excess and then dip into the egg bath. Japanese seven spice (shichimi togarashi) (optional) marinade:

Japanese Fried Chicken (Karaage Chicken) Don't Go Bacon My Heart
Source: www.dontgobaconmyheart.co.uk

Remove the chicken from the marinade. Stir occasionally with chopsticks to avoid the chicken pieces sticking together. Heat up a wok/pot of cooking oil. Drain the chicken pieces on a plate lined with a paper towel. Japanese seven spice (shichimi togarashi) (optional) marinade: