Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, my family's chicken kara-age. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

My Family's Chicken Kara-age is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. My Family's Chicken Kara-age is something which I have loved my entire life.

My Family's Chicken Kara-age This is my father's recipe for kara-age. Use more garlic powder than you normally would use. Chop off excess fat from the. For chicken karaage, it's essentially bite-size chicken thigh dusted with flour and deep-fried in hot oil.

To get started with this particular recipe, we must prepare a few components. You can cook my family's chicken kara-age using 4 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make My Family's Chicken Kara-age:

1. Get 1 fillet Chicken thigh
2. Get 1 grams Garlic powder
3. Make ready 1 up to 3/4 tablespoon Soy sauce
4. Make ready 1 Katakuriko and oil for deep frying

But after watching the show and learning how simple the ingredients were, I decided to make it at home. Chicken thighs with skin on are usually used for juicier fried chicken. My karaage chicken is marinated before frying. I used thigh fillets with skin on, but you can remove the skin if you wish.

Steps to make My Family's Chicken Kara-age:

1. Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
2. Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
3. Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
4. In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
5. I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
6. This is the garlic powder that I use.
7. 30 shakes amounts to 1 g of powder.
8. When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
9. 60 shakes came to about 4/5 teaspoon.
10. If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
11. For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
12. After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
13. To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
14. If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.

My karaage chicken is marinated before frying. I used thigh fillets with skin on, but you can remove the skin if you wish. You can also use chicken breast, although the fried meat might not be as juicy as thigh fillets. Fry chicken in oil till golden brown. Japanese Fried Chicken, or Tori no Kara-age as it is called in Japanese, is bite-sized chicken marinated with ginger, soy sauce, and garlic, then lightly coated with a mixture of flour and cornstarch and deep fried.

So that is going to wrap this up for this exceptional food my family's chicken kara-age recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!