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Double dredge fried chicken1/3/2024 ![]() ![]() Karaage is a Japanese cooking method whereby food-often chicken or tofu-is dredged in a potato starch, cornstarch, or flour and then fried in hot oil. The second time you fry them, they will become a deep golden brown and shatteringly crisp on the outside. Once all of the pieces are fried the first time, add them to the oil again to fry a second time. Fry them once until they are light golden brown and then remove them from the oil. The secret to getting extra crispy chicken karaage is to double fry the chicken pieces. What makes Japanese fried chicken so crispy? Since my husband eats a gluten-free diet, this option is perfect.Ī similar dish is Mochiko Chicken, which uses a mochiko flour batter instead of potato starch. One great benefit of using potato starch or cornstarch is that the dish is gluten free (be sure to use gluten-free soy sauce or tamari). Japanese cooks are partial to potato starch, so that’s what I use, but you could substitute cornstarch or flour. The key to that crisp outer crust is dredging the meat in starch. As an Amazon Associate, I earn from qualifying purchases. The chicken pieces turn out golden brown, tender and juicy inside and full of flavor, and extra crispy on the outside. ![]() Chicken Karaage or Japanese fried chicken is one of my favorite ways to cook chicken. ![]()
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