Hey guys! This time I want to make something that I know everyone loves! Karaage or Japanese fried chicken – but I always want to show you guys how to make healthy recipes – so this time we’ll do it without deep frying! Don’t worry it’s just as crispy and juicy though!
I hope you enjoy and tell me what recipes you want to see in the comments!
00:00 Intro
00:32 How to Prepare Chicken
01:38 How to Make Negishio Topping
02:06 Breading our Karaage
02:39 Pan-frying our Karaage
03:29 Let’s Eat!
Ingredients:
– 1 Large Chicken Breast (skinless or remove the skin)
– Fresh Ginger (about an inch)
– 1 clove of garlic
– 1 tbsp cooking sake
– 2 tbsp soy sauce
– 2 tbsp flour
– 2 tbsp Potato Starch (or corn starch)
For Topping
– Around ½ Green onion
– Sesame Oil (just a drizzle)
– Pinch of salt
How to make:
– Start by removing any skin or fatty bits from your chicken breast
– Then cut your chicken into bite size pieces – maybe an inch thick, try to make them all roughly the same size
– Then in a large bowl – grate 1 clove of garlic and the same amount of ginger
– Add in 1tbsp cooking sake and 2 tbsp of soy sauce and mix
– Add the chicken, and let marinate for at least 30 mins
– While your chicken is marinating, make the negishio topping by cutting half a green onion twice down the length of the stalk. This will allow you to finely cut the onion into small pieces
– Add the chopped onion into a bowl with a drizzle of sesame oil and a pinch of salt. You’re done!
– Now your chicken is done marinating – drain any of the excess marinade with a sieve or colander
– Add 2 tbsp of flour and 2 tbsp of potato (or corn) starch and mix well. Make sure to coat all the chicken
– Heat olive oil in a frying pan over a medium-high heat, add your chicken
– Turn down the heat and cover the pan with a lid, after 2-3 minutes your chicken should turn a nice golden brown.
– Flip the chicken over, and repeat the above process of 2-3 minutes cooking with the lid
– Drain off your chicken with a paper towel and enjoy your healthy and juicy chicken karaage!
