00:00One reader calls this chicken breast karaage so awesomely good with three
00:04explanation marks, feel that crispy tender contrast explosion. Let me show you
00:10all my tricks for crispy yet tender karaage using breast meat. For a
00:15printable version of this recipe, visit my website, just google chicken breast
00:19karaage that you'd find me. Let's start by cutting our 450 grams chicken breast
00:25into three parts. Then cut them into rough chunks, about 3 to 4 cm thick at an angle
00:35against the grain. The size of these cuts will be the final size of your fried
00:39chicken, so keep that in mind as you slice. Next, we're going to use a fork to
00:46pass each piece thoroughly all over. Stabbing the chicken with a fork before
00:50heating prevents the proteins from shrinking and keeps our chicken from
00:55becoming tough. It's one of those simple techniques that makes all the
00:59difference. Time for a marinade. Place all the beautiful chicken into a bowl and
01:06crack in one whole egg. Mix it well until the egg yolks and whites have combined and
01:12every piece of chicken is coated. Now we'll add three tablespoons of sake, half
01:19teaspoon of sugar, half tablespoon each of freshly grated ginger and garlic. Grating
01:26these fresh makes all the difference compared to store-bought paste. Then add one
01:31teaspoon of salt and one teaspoon of toasted sesame oil for the subtle nutty flavour.
01:38As always, all ingredients and exact measurements for this recipe can be found in the
01:42description box below. Here comes another layer of our technique. Add three tablespoons of tapioca,
01:49starch, or potato starch, or corn starch. Then mix until combined. After testing various
01:55starches, tapioca is absolutely the winner for this recipe for its light crispy texture and
02:01optimal frying qualities. Have this mixture and let it marinate in the fridge for 30 minutes.
02:07This waiting time is essential for the flavours to penetrate, and egg to do is tenderizing magic.
02:20When marinating time is almost over, start heating our cooking oil to 160 degrees Celsius.
02:27And here's where I create what I call the Hailstone Effect 2.0. If you've tried my chicken side
02:34karaoke recipe, you might know about adding water to starch for texture, but we're taking it up a notch.
02:41In a container, combine eight tablespoons of tapioca starch with the zest and juice of one
02:48medium lemon. On average, you should get about a half tablespoon of zest and two to three tablespoons of
02:54juice. The lemon juice will cause the starch to harden, creating these glacier-like formations.
03:02Use chopsticks or a fork to combine it first, then use your hands to scrunch the mixture,
03:08creating small clumps that give us my signature Hailstone texture. This citrusy twist not only adds
03:15incredible flavour but creates an even more interesting coating texture than the traditional method.
03:26Once the chicken is ready and our oil has reached 160 degrees, it's time for the first fry. Roll each
03:33piece
03:34of chicken generously in a lemon-starch mixture, pressing it down to secure the coating. You want to fry in
03:41batches. My pot usually fits about 3 batches depending on your setup. Fry each batch for exactly 3 minutes at
03:48160 degrees. This first fry at a lower temperature sets the foundation for a crispy finish. If you're
03:56running low on coating mixture drawing your last batch, simply remake the Hailstone mixture using
04:01a 4-1 ratio of starch to lemon juice. After the first fry, transfer the chicken to a wire rack
04:09and
04:10let it rest for 3-5 minutes. The residual heat continues cooking the chicken thoroughly from the inside.
04:17The only issue is the moisture comes out during this process, making the outside a bit soggy.
04:23That's exactly why we do a second fry. If you're working in multiple batches,
04:28you can use this resting time to fry your next batch. Perfect timing.
04:34Now, increase the oil temperature to 180 degrees Celsius for a second and final fry. Once the oil is
04:42heated, add the chicken back in for just one minute. This higher temperature blast removes all the surface
04:48moisture and gives us the golden crispy exterior we're dreaming of. The key to perfect karaage is
04:55achieving the magical combination. Crispy outside, juicy inside. This double frying technique allowing
05:02proper resting time between fries is what makes the difference between good karaage and absolutely
05:08incredible karaage. Transfer your golden chicken to a wire rack one final time to drain the excess oil.
05:17And there you have it, ultimate chicken breast karaage with a unique lemon twist.
05:22What makes this recipe so special is how we've overcome chicken breast natural challenges.
05:28Enjoy every crispy, juicy, citrus-kissed bite.
05:32Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:39Okay, let's go over the ingredients one more time. And if you're ready to cook,
05:43grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
05:48your screen. Here we go, the link to the full recipe is on the screen for you now. And if
05:53you want to
05:53watch more similar videos, don't miss my deep fried food playlist popping up on your screen as well.
05:59Thanks so much for watching and I hope to see you in the next one. Bye!
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