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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ”shoyu karaage ” the japanese fried chicken soysauce flavor. One of my favorites food recipes. For mine, I’m gonna make it a 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 meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something which I’ve loved my whole life.

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