This is Ryuji's ultimate masterpiece karaage recipe, making chicken breast surprisingly tender and juicy. With a Japanese-style flavor enhanced by the umami of "Hon-dashi", it's a perfect dish for both rice and alcoholic beverages. Please try this supreme karaage, a masterpiece created by the combination of mayonnaise and "Hon-dashi".
Ingredients
Main Ingredients (2 servings)
- Chicken breast 350g
- Ginger 10g
- Salad oil, enough to cover the bottom of the pot by 1cm
- Potato starch and cake flour in a 2:1 ratio
Seasonings
- [A] Pure Select Mayonnaise 1/2 tbsp
- [A] Soy sauce 1 tbsp
- [A] Sake 1 tbsp
- [A] Potato starch 2 tsp
- [A] "Hon-dashi" 1 tsp
- Ajishio (seasoned salt) to taste
- Garlic powder to taste
- Sansho pepper to taste
Steps
- Place 350g of chicken breast skin-side down, and cut it in half along the grain.
- Slice the halved chicken breast thinly at an angle against the grain. Aim for a thickness of slightly over 1cm. Pro Tip! If you keep the weight of each piece consistent, it will fry evenly.
- Add Pure Select Mayonnaise 1/2 tbsp, soy sauce 1 tbsp, sake 1 tbsp, grated ginger 10g, potato starch 2 tsp, and "Hon-dashi" 1 tsp to a bowl and mix well.
- Add the sliced chicken breast to the seasoning bowl and firmly massage it with your hands to coat everything.
- Cover with plastic wrap and marinate for about 15 minutes. Pro Tip! The oil from the mayonnaise coats the meat, preventing it from drying out. It's important to choose mayonnaise with low acidity.
- In a separate bowl, add potato starch and cake flour in a 2:1 ratio and mix well.
- Pour salad oil to 1cm depth into a frying pan and heat over medium heat. Prepare a frying rack lined with kitchen paper. Pro Tip! If you add the chicken before the oil is hot, the coating will absorb too much oil, resulting in a heavy finish, so make sure to heat the oil thoroughly before frying.
- Evenly coat the marinated chicken breast with the mixed flour.
- Add half of the coated chicken breast pieces to the heated oil.
- Increase to high heat, and once one side turns golden brown, flip and fry the other side.
- To prevent the meat from becoming tough, remove it immediately to the frying rack and drain the oil once the surface is crispy. Pro Tip! The key is to quickly fry chicken breast at a high temperature. Frying for too long will make it dry, so fry for a shorter time than chicken thigh.
- Fry the remaining chicken breast in the same manner.
- In a small dish, mix Ajishio (seasoned salt) to taste and garlic powder to taste to make garlic salt.
- In another small dish, mix Ajishio (seasoned salt) to taste and sansho pepper to taste to make sansho salt.
- Arrange the fried karaage on a plate and sprinkle with garlic salt or sansho salt as desired. Serve.
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