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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how 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 tasty. 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’s enjoyed by millions daily. They’re nice and they look wonderful. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something that I’ve loved my entire 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 cook that.

The ingredients needed to make ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor:
  1. Get ☆Marinade Chicken☆
  2. Prepare 300 g Chicken thigh (about 1)
  3. Prepare 2 Table spoon Soy sauce
  4. Take 1 Table spoon Mirin
  5. Prepare 1 Table spoon cooking Sake
  6. Take 1 Table spoon grated Ginger
  7. Get 1 Tea spoon grate Garic
  8. Prepare ☆For Fring☆
  9. Prepare 3 Table spoon Potato starch (corn starch can be alternative)
  10. Take Oil to fry Chicken
  11. Take ☆For Garnishing and Eating☆
  12. Make ready Shiso leaves as needed
  13. Prepare 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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