Chicken Breast is Major
When it comes to chicken meat in Finland, chicken breast is popular. Thanks to this, my favoirite thigh meat is cheaper than breast meat.
The most common type of thigh meat is the bone-in, whole leg. These days, you can buy a 100 gram slice of thigh meat without born and skin. I often see them discounted as the expiration is close. As for me, I am grateful that I can buy my favorite thigh meat at a reasonable price, but I am worried that they will stop selling it someday. I want to be proactive in promoting the benefits of thigh meat.
Four Types of Karaage
I’m sure each Japanese family has their own recipe for fried chicken.
Karaage with Sweet Sour Sauce, Perfect Meal Prep
- chicken thighs 400 g
- salt 4 g
- brown sugar 4 g
- water 20 g
- ginger 8 g
- garlic (if you like) 8 g
- soy sauce 2 Tbsp
- brown sugar 2 Tbsp
- vinegar (5%) 2 Tbsp
- roasted sesame seeds
- deep-frying oil
- potato starch
- Electronic scales
- Cutting board
- Plastic bag (Ziploc)
- Fryer (pan for deep frying)
- Kitchen paper
- Grate the ginger and garlic.
- Put all the seasonings in a plastic bag and mix well.
- Cut the chicken into bite-sized pieces.
- Add the chicken and toss well to coat with the seasoning.
- Let sit in the refrigerator for 20 minutes to a day. Can be frozen in this state.
- Heat the oil to 180℃.
- Mix all the ingredients for the sweet sour sauce.
- Remove the chicken from the plastic bag and wipe with kitchen paper (*3).
- Lightly coat the chicken with potato starch and fry immediately.
- After about 3-5 minutes, when the sound of oil splashing becomes low, remove the chicken and directly dip into the sweet sour sauce. Be careful not to over-fry, this batter does not brown that much.
- Sprinkle sesame seeds just before eating.
- You can make the batter of karaage crunchy and crispy.Batter for Karaage: The Ratio and How to Make It CrispyThe batter for karaage is flour or potato starch. You can change the crispiness by the ratio.This recipe is for a more crispy texture karaage.