Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, triple fried japanese chicken. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Triple fried Japanese chicken is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Triple fried Japanese chicken is something which I’ve loved my whole life.

Kara-age is one of my favourite Japanese recipes, and it can be found on izakaya menus everywhere. A light but flavourful soy-based marinade sits underneath a very light flour coating, which gives the dish its name. Perfect Japanese fried chicken is incredibly easy to make, and the secret is as simple as frying it three times.

To begin with this particular recipe, we must prepare a few ingredients. You can have triple fried japanese chicken using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Triple fried Japanese chicken:

1. Make ready 600 grams chicken thighs skin on
2. Take 3 tablespoons light soy sauce
3. Get 2 tablespoons sake
4. Make ready 1 tablespoon grated ginger juice only
5. Prepare 1/2 teaspoon sugar
6. Get 3/4 cup potato flour
7. Prepare Canola oil for frying
8. Get Japanese mayo to serve
9. Take Lemon slices to serve
10. Get Sichimi togarashi

Crispy Japanese fried chicken wings glazed with a sweet and garlicky glaze. The secrets to making Nagoya-style Tebasaki (手羽先). These Nagoya-style Tebasaki (Japanese chicken wings) have shatteringly crisp skin, coated in a savory-sweet glaze that's redolent of garlic, ginger, and black pepper. My Karaage ??? involves triple frying the chicken for the most amazing crunch!

Steps to make Triple fried Japanese chicken:

1. Cut the chicken into 5cm pieces. Combine the chicken with the soy sauce, sake, ginger juice and sugar and stand for 10 minutes.
2. Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together. Shake any excess flour from the chicken and place in a tray in a single layer. Allow the floured chicken to stand, uncovered for at least 5 minutes before frying.
3. Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches. For each batch, deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a two minutes on a wire rack.
4. Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi togarashi (if using).

Double-frying the chicken not only seals in the moisture, but also amplifies the crunch. And who doesn't want more crunch? We've never met anyone who doesn't like (okay, love) fried chicken, especially these savory, juicy, crunchy Japanese fried chicken nuggets known as karaage. Karaage (Japanese Fried Chicken) - Crispy, juicy, and crazy delicious Japanese fried chicken recipe served with miso mayonnaise dip for the best flavors. Japanese fried chicken is marinated with ginger juice, soy sauce, sake (Japanese rice wine) and mirin (Japanese sweet rice wine).

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