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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, ”shoyu karaage ” the japanese fried chicken soysauce flavor. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something which I’ve loved my entire life.

To begin with this 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 can achieve that.

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. Take 2 Table spoon Soy sauce
  4. Make ready 1 Table spoon Mirin
  5. Prepare 1 Table spoon cooking Sake
  6. Get 1 Table spoon grated Ginger
  7. Prepare 1 Tea spoon grate Garic
  8. Prepare ☆For Fring☆
  9. Prepare 3 Table spoon Potato starch (corn starch can be alternative)
  10. Make ready Oil to fry Chicken
  11. Make ready ☆For Garnishing and Eating☆
  12. Get Shiso leaves as needed
  13. Take Grated daikon radish
Instructions 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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