Mayo-Karaage Fried Chicken.
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Alright, don't linger, let's task this mayo-karaage fried chicken formula with 15 elements which are absolutely easy to receive, and we have to process them at the very least through 11 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements of Mayo-Karaage Fried Chicken:
- Give 2 large for Chicken thigh meat.
- Give 1 dash of ★Salt and pepper.
- Provide 1 tbsp of ★Sake.
- Prepare 3 tbsp of ★Soy sauce.
- Prepare 1 1/2 tbsp for ★Mayonnaise.
- Prepare 1 pinch ★ Umami seasoning (optional).
- Require 1/2 tsp of ★Grated garlic.
- Require 2 tsp of ★Grated ginger.
- Need 1 tsp for ★Honey.
- Prepare 1 tsp - ★Sesame oil.
- Need of Coating:.
- Give 1 for Egg.
- Need 5 tbsp All-purpose flour.
- Require 5 tbsp for Katakuriko.
- You need 1 dash - Pepper.
Mayo-Karaage Fried Chicken process:
- Remove the excess fat from the chicken and poke holes into the surfaces with a fork. Pat dry with a paper towel and cut into bite-sized pieces..
- Put the chicken in a plastic bag with the ★ ingredients. Massage the flavoring into the meat and then marinate for 30 minutes..
- About 30 minutes before frying, take the marinating chicken out of the refrigerator..
- Break an egg into the bag and rub it into the meat..
- Add the flour and massage into the meat. Add the katakuriko and continue massaging. If the coating seems to be too watery, add another tablespoon of katakuriko. Lastly, sprinkle in some pepper and rub it in..
- I dumped everything into a bowl, but you can add the ingredients in one by one to the plastic bag..
- Deep-fry for 1 1/2 minutes in 180°C oil. (When the coating has hardened, flip them over and occasionally stir with long chopsticks to fry completely.) Temporarily remove from the oil..
- Let sit for 4 minutes..
- Deep-fry again in 180°C oil for about 30-60 seconds. (Use long chopsticks to stir to incorporate air.) Remove from the oil and drain well..
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- When cooled, the coating remains fluffy..
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