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.
The most popular one in my family is a very common type of karaage with sweet and soy seasoning. I wrote “very common”, but it is sweeter than normal. My grandmother’s seasoning was sweet, and I love it.
Sometimes, I also make pork karaage with the same seasoning. This is a recipe I made when I had trouble finding chicken thighs soon after arriving in Finland.
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.
Cooking
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.
*1The seasoning is also delicious with garlic. Personally, I like salted karaage with garlic, and regular karaage without garlic.*2After the preparation process, it is convenient to let the flavors blend in the refrigerator and then freeze it so that you can thaw it and start cooking right away. When I buy meat, I try to season it this way and that before freezing it.*3Carefully wipe off the water from the meat. A thin coat of potato starch is all that is needed. If you do this process carefully, you will end up with crispy fried chicken.
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