00:00One reader calls this chicken breast karaage so awesomely good with three exclamation marks,
00:05feel that crispy tender contrast explosion.
00:09Let me show you all my tricks for crispy yet tender karaage using breast meat.
00:14For a printable version of this recipe, visit my website,
00:18just google chicken breast karaage that you'd find me.
00:21Let's start by cutting our 450g chicken breast into three parts.
00:29Then, cut them into rough chunks, about 3-4cm thick at an angle against the grain.
00:36The size of these cuts will be the final size of your fried chicken, so keep that in mind as
00:41you slice.
00:43Next, we're going to use a fork to pierce each piece thoroughly all over.
00:48Stabbing the chicken with a fork before heating prevents the proteins from shrinking,
00:53and keeps our chicken from becoming tough.
00:55It's one of those simple techniques that makes all the difference.
01:01Time for a marinade. Place all the beautiful chicken into your bowl,
01:06and crack in one whole egg. Mix it well until the egg yolks and whites have combined,
01:12and every piece of chicken is coated.
01:15Now, we'll add three tablespoons of sake,
01:18half teaspoon of sugar, half tablespoon each of freshly grated ginger and garlic.
01:25Grating these fresh makes all the difference compared to store-bought paste.
01:30Then, add one teaspoon of salt, and one teaspoon of toasted sesame oil for the subtle, nutty flavor.
01:37As always, all ingredients and exact measurements for this recipe can be found in the description box below.
01:44Here comes another layer of our technique.
01:47Add three tablespoons of tapioca starch, or potato starch, or corn starch, then mix until combined.
01:53After testing various starches, tapioca is absolutely the winner for this recipe for its light crispy texture,
02:00and optimal frying qualities.
02:03Cover this mixture and let it marinate in the fridge for 30 minutes.
02:07This waiting time is essential for the flavors 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.
02:32If you've tried my chicken saikarage recipe, you might know about adding water to starch for texture,
02:39but we're taking it up a notch.
02:42In a container, combine eight tablespoons of tapioca starch with the zest and juice of one medium lemon.
02:49On average, you should get about a half tablespoon of zest and two to three tablespoons of juice.
02:55The 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,
03:07creating small clumps that give us my signature Hailstone texture.
03:13This citrusy twist not only adds incredible flavor, but creates an even more interesting coating texture
03:20than the traditional method.
03:26Once the chicken is ready and our oil has reached 160 degrees, it's time for the first fry.
03:33Roll each piece of chicken generously in a lemon-starch mixture, pressing it down to secure the coating.
03:39You'll want to fry in batches.
03:41My pot usually fits about three batches, depending on your setup.
03:46Fry each batch for exactly three minutes at 160 degrees.
03:50This first fry at a lower temperature sets the foundation for a crispy finish.
03:55If you're running low on coating mixture during your last batch,
03:59simply remake the Hailstone mixture using a 4-1 ratio of starch to lemon juice.
04:06After the first fry, transfer the chicken to a wire rack and let it rest for three to five minutes.
04:12The 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.
04:26If you're working in multiple batches, you can use this resting time to fry your next batch.
04:32Perfect timing.
04:34Now, increase the oil temperature to 180 degrees Celsius for our second and final fry.
04:40Once the oil is heated, add the chicken back in for just one minute.
04:45This higher temperature blast removes all the surface moisture and gives us the golden crispy exterior
04:52we're dreaming of.
04:53The key to perfect karaage is achieving the magical combination, crispy outside, juicy inside.
05:00This double frying technique allowing proper resting time between fries is what makes the difference
05:06between good karaage and absolutely incredible karaage.
05:10Transfer 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 cover 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
05:53to watch 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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