”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 make a special dish, ”shoyu karaage ” the japanese fried chicken soysauce flavor. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook ”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. Prepare ☆Marinade Chicken☆
  2. Prepare 300 g Chicken thigh (about 1)
  3. Take 2 Table spoon Soy sauce
  4. Take 1 Table spoon Mirin
  5. Get 1 Table spoon cooking Sake
  6. Take 1 Table spoon grated Ginger
  7. Prepare 1 Tea spoon grate Garic
  8. Take ☆For Fring☆
  9. Make ready 3 Table spoon Potato starch (corn starch can be alternative)
  10. Make ready Oil to fry Chicken
  11. Get ☆For Garnishing and Eating☆
  12. Prepare Shiso leaves as needed
  13. Take 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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