LEG BONELESS KARAAGE CUT - Premium Quality Halal Chicken
- Weight: 2kgs per pack
- (Individually Quick Frozen) technology
- Minimally processed
- No artificial ingredients
- Ideal for salads and grilling
- The base for a balanced and healthy diet
- Hand-cut in an ideal size
- Product ships frozen and will arrive frozen or partially thawed
Tender and Juicy boneless chicken leg perfect for Karaage (Japanese Fried Chicken). A chicken leg has fatty flavors and a delicious firm dark meat that is great for frying. In Japan, Karaage is typically made with skin-on boneless chicken thighs, which has more flavor than chicken breasts.
With more than 60 years of expertise, Seara is a Brazilian food brand that is completely committed to high-quality products, offering a large portfolio in the In-Natura meats and Poultry segments (frozen and fresh), as well as prepared and industrialized food solutions. Seara is part of the JBS Group, the world’s leading chicken and beef producer, feeding families in more than 150 countries, such as China, England, Kuwait, France, Germany, Japan, Saudi Arabia, United States, and United Arab Emirates.
For over 60 years, Seara is making home cooking easy. From its farms to your kitchen, Seara pays attention to the smallest details to keep its chickens happy and healthy and its food tasty and fresh. As a testament to its commitment to quality, Seara has the highest international certifications for excellence in production, such as BRC (British Retail Consortium), SWA (Supplier Workplace Accountability), Global GAP (Global Certificate for the Agricultural Chain), Swiss Law, ISSO 14001, Halal Certifications, Certificate of Conformity (ESMA Halal National Mark), among others.
When frying chicken legs, it should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout.
Fried / Baked / Roasted / Grilled
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Karaage (Japanese Fried Chicken) by Just One Cookbook
- 1.5 lb boneless skin-on chicken leg (680 g or 4-6 pieces; Read the blog post)
- ½ kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- 2 Tbsp potato starch/cornstarch (Add more if necessary; Read blog post)
- 2 Tbsp all-purpose flour (plain flour) (Add more if necessary)
- neutral-flavored oil (vegetable, canola, etc) (for deep frying)
- 1 knob ginger (You'll only need ½ tsp grated ginger)
- 1 clove garlic
- ½ Tbsp soy sauce
- ½ Tbsp sake (Sub: dry sherry or Chinese rice wine or skip)
- ½ tsp sesame oil (roasted)
- Lemon (for taste and garnish)
- Japanese mayonnaise (optional for dipping)
- Shichimi Togarashi (Japanese seven spice) (optional for spicy taste)
- Gather all the ingredients. Cut each chicken thigh into 2-inch pieces and season with salt and freshly ground black pepper.
- Grate the ginger (you will only need ½ tsp) and mince the garlic (I use a garlic presser).
- In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil. Whisk all together.
- Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.
- Pour the oil to a heavy-bottomed pot (I used a Dutch oven) and heat the oil to 325 ºF (163 ºC) on medium heat.
- Meanwhile, prepare potato starch and all-purpose flour in a separate pile. First, lightly dredge each chicken piece in the flour and dust off the excess flour. Then dredge the chicken in the potato starch and remove excess starch. Continue with the remaining chicken.
- When the oil temperature has reached 325 ºF (163 ºC), gently submerge each chicken piece into the oil. Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and chicken will end up absorbing too much oil.
- First Deep Frying: Deep fry for 90 seconds, or until the outside of the chicken is a light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.
- The chicken will continue to cook with the remaining heat on the wire rack. Continue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.
- 2nd Deep Frying: Now heat the oil to 350 ºF (177 ºC). Deep fry for 45 seconds, or until the skin is nice golden color and crispy. Transfer to a wire rack to drain excess oil and continue with the remaining chicken.
- Chicken on the left is after the 1st frying and one on the right is after the 2nd frying. You can see the chicken is slightly darker in color.
- Serve the chicken hot. Karaage is often served with a wedge of lemon and Japanese mayo (sprinkle Shichimi Togarashi for a bit of spice). To store, deep fry all the chicken, let cool completely, and keep in an airtight container. You can store in the refrigerator for up to 3 days and in the freezer for up to a month.