How to Prepare Appetizing Delicious Japanese Fried Chicken with Crunchy Cartilage

How to Prepare Appetizing Delicious Japanese Fried Chicken with Crunchy Cartilage Delicious, fresh and tasty.

Delicious Japanese Fried Chicken with Crunchy Cartilage. Karaage (Japanese fried chicken) is easily one of the greatest fried chickens in the world. It's exceptionally flavorful, juicy and ultra crispy, and absolutely worth hanging out at the Come in bite-size nuggets, anyone who has tried the fried chicken can tell you how deliciously addicting it can be. Karaage Japanese Fried Chicken is what we are making tonight.

The Japanese will also use wings for karaage, but perhaps tastiest of all is a part of the chicken rarely consumed in America called nankotsu—the crunchy cartilage between the breast.

Japanese fried chicken: two bite pieces of chicken marinated in soy, ginger and garlic Chicken karaage doesn't differ from regular fried chicken too much - Japanese fried chicken is fried chicken, with seasoning tweaks.

It's super juicy due to the marinade, and extra crunchy due to a double fry.

You can have Delicious Japanese Fried Chicken with Crunchy Cartilage using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Delicious Japanese Fried Chicken with Crunchy Cartilage

1. You need 1 of Chicken breast (or thigh meat).

2. It’s 100 grams of Yagen (chicken breast) cartilage.

3. Prepare 1 1/2 tbsp of Soy sauce.

4. Prepare 1 tbsp of Sake.

5. It’s 1 dash of Salt and pepper.

6. Prepare 1 tbsp of Grated garlic.

7. Prepare 1 tbsp of Grated ginger.

8. You need 1 1/2 tbsp of Katakuriko.

9. You need 1 1/2 tbsp of Flour.

10. You need 1/2 of Eggs.

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Double-frying the chicken not only seals in the moisture, but also amplifies the crunch.

We've never met anyone who doesn't like (okay, love) fried chicken, especially these savory, juicy, crunchy Japanese fried chicken nuggets known as karaage.

Delicious Japanese Fried Chicken with Crunchy Cartilage instructions

1. Cut the chicken into 1-2 cm cubes. Cut the cartilage into about 5 mm cubes..

2. Put all the ingredients together and mix (double the recipe amount is shown in the picture)..

3. Heat your frying oil. Use a spoon or your hands to scoop lumps of your desired size into the oil (just like kaki-age fritters)..

4. Once its fried crispy it's complete..

The marinade is just a mixture of soy sauce, sake, mirin and freshly grated ginger.

The ginger eliminates the chicken smell from the.

A massive bowl of delicious fried chicken, topped with a deliciously addictive green onion sauce, and a perfect soft-boiled egg on top.

The chicken is cooked using a double batter, triply fry technique that keeps the chicken unbelievably crunchy for a LONG LONG time (trust me, it takes forever to shoot.

Frying the chicken in three short blasts at high heat with rests in between produces a crispy outer Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi Making this tomorrow.