A no nonsense, methodical approach to cooking
Friday, April 24, 2015
Thursday, February 26, 2015
Tuesday, February 17, 2015
Sunday, February 15, 2015
Chicken Karaage Bento Box
I've made chicken karaage on and off now for the past 3 years, and while it was always good, the crust always became soft within 5-10 min of taking it out of the oil. But then I recently came across a recipe for General Tso chicken from the website seriouseats.com, which focused entirely on creating a long lasting crust for nuggets of chicken, so I slightly modified it to make chicken karaage. The result was a much more flavorful, moist chicken, and a crust that literally stayed crispy/crunchy for HOURS. For bento the next day, the crust is slightly softened in the fridge, but still maintains a good, substantial crust.
Tuesday, January 6, 2015
Subscribe to:
Posts (Atom)