مبتدئ
Korean
Kimchi Jjigae (Kimchi Stew)
المصدر: تقليدي
30 دقيقة3420 سعرة
خالٍ من الألبان🌶️🌶️
Karaage (Japanese Fried Chicken)
Juicy soy-and-ginger marinated chicken thigh coated in potato starch and double-fried until impossibly crisp — the ultimate izakaya snack.
المصدر
الوصفة من Japanese home kitchens · 🏠 طبخ منزلي
Japanese home & izakaya / 日本の家庭・居酒屋 — Karaage names the Japanese technique of dredging small pieces of meat or fish in starch and deep-frying them. The chicken version — marinated in soy, sake and aromatics — became a hugely popular restaurant and home dish over the 20th century.
شاهد طريقة التحضير · 3 فيديو
⏱ 35 دقيقة🍽 4 حصة🔥 400 سعرة🇯🇵 اليابان
خالٍ من الألبان
الخطوات
Toss the chicken with soy, sake, ginger and garlic and let it marinate for at least 15 minutes.
Drain off excess marinade and coat each piece thickly in potato starch, shaking away the surplus.
Fry at about 170°C for a few minutes until pale and just cooked, then lift out and rest for a minute.
Raise the oil to about 190°C and fry a second time, briefly, until deep gold and shatteringly crisp.
Drain well and serve hot with lemon wedges to squeeze over.
💡 نصائح
- The two-stage fry is what gives karaage a crust that stays crisp long after it leaves the oil.
- Potato starch, not wheat flour, gives the lightest and crispest coating.
- Thigh meat stays juicy even fried twice — breast can dry out.
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