”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor
”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ”shoyu karaage ” the japanese fried chicken soysauce flavor. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ”shoyu karaage ” the japanese fried chicken soysauce flavor using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor:
  1. Make ready ☆Marinade Chicken☆
  2. Prepare 300 g Chicken thigh (about 1)
  3. Get 2 Table spoon Soy sauce
  4. Get 1 Table spoon Mirin
  5. Get 1 Table spoon cooking Sake
  6. Get 1 Table spoon grated Ginger
  7. Make ready 1 Tea spoon grate Garic
  8. Make ready ☆For Fring☆
  9. Prepare 3 Table spoon Potato starch (corn starch can be alternative)
  10. Prepare Oil to fry Chicken
  11. Prepare ☆For Garnishing and Eating☆
  12. Prepare Shiso leaves as needed
  13. Get Grated daikon radish
Steps to make ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor:
  1. ☆Marinade☆ Cut Chicken thigh into 5〜6 cm cubes (2 inches), and put in zip lock bag with all the ingredients for Marinade. Let it sit for 1 〜 2 hours in refrigerator.
  2. After the Chicken is marinated, place the Chicken on kitchen paper to take off excess marinade.
  3. Place the Potato starch on a plate to coat the chicken.
  4. Heat oil to 180℃ (350℉) and fry chicken until its thoroughly cooked.
  5. Plate with Shiso leaves and grated Daikon radish.

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