Resep: Orange Chicken Karaage Kekinian

Orange Chicken Karaage.

Cara membuatnya pun tidak susah, sobat dapat menghidangkan Orange Chicken Karaage hanya dengan menggunakan 22 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Orange Chicken Karaage!

Bahan Orange Chicken Karaage

1. Dibutuhkan Karaage Marinade.
2. Sediakan 500 gr or 6 pc Chicken boneless thigh, cut into 4 pieces each. Leave skin on.
3. Siapkan 1-1.5 Inch Ginger, grated.
4. Dibutuhkan 2 Cloves Garlic, grated.
5. Sediakan 2 Tbsp Shoyu soy sauce.
6. Dibutuhkan 5-8 Tbsp Cornstarch.
7. Sediakan to taste Salt & Pepper.
8. Dibutuhkan Karaage Batter.
9. Diperlukan 5 tbsp Cornstarch.
10. Dibutuhkan 5 tbsp All Purpose Flour.
11. Gunakan Cold water.
12. Gunakan Orange Sauce.
13. Gunakan 2 Pontianak Orange Juice (Squeezed).
14. Gunakan 3 Tbsp Oyster sauce.
15. Diperlukan 3 Tbsp Sugar to taste.
16. Diperlukan 2 Tbsp Shoyu soy sauce.
17. Sediakan 2 Tbsp Chilli Sauce (Sriracha/Belibis).
18. Gunakan 1 Tbsp Cornstarch, slurried with:.
19. Siapkan 3 Tbsp Rice Wine Vinegar.
20. Gunakan Cooking oil to deep fry.
21. Dibutuhkan 1 tbsp Sesame seeds, seasoned (optional for garnish).
22. Diperlukan 1/2 head lettuce (optional for garnish).

Cara memasak Orange Chicken Karaage

1. Marinade chicken pieces with soysauce, ginger, and garlic in a sealed plastic bag for 3 hours in the refrigerator..
2. Prepare on a plate: Cornstarch, salt, and pepper to taste. Remove chicken pieces from the marinade. Cover each piece thinly in the seasoned cornstarch..
3. Mix dry batter ingredients in a bowl, whisk in cold water until it reaches smooth pancake batter consistency with no air bubbles. From here onwards I recommend to use chopsticks: Dip and cover the chicken pieces thinly with batter..
4. In a deep frying pan or pot, put cooking oil on high heat (180 degree celcius). Deep fry the chicken pieces until golden brown, try to turn only once so it won't absorb too much oil..
5. Drain excess oil on a cooling rack above a kitchen towel. Sprinkle some salt to taste while the chicken is still hot..
6. In a saucepan on low-medium heat, thoroughly mix in oyster sauce, orange juice, sugar, and shoyu soysauce. Remove from heat. Add cornstarch + rice wine vinegar slurry. Put it back on low heat and mix until sauce is translucent and thickened accordingly..
7. Pour sauce on chicken, toss to coat. Optional: Garnish with toasted sesame seeds and fresh lettuce..