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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, ”shoyu karaage ” the japanese fried chicken soysauce flavor. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. ”Shoyu Karaage ” the Japanese Fried Chicken Soysauce flavor is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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 can achieve that.

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