Brazil

Boneless chicken thigh and drumstick

Culinary Sake

5 heads of grated garlic

grated ginger

Sesame oil

Salt and pepper

Sweet sprinkle

karaage chicken

Cortar os pedaços do frango com pele em tamanhos de mais ou menos 5cm
(Se for muito grosso cortar na diagonal pra afinar um pouco)


Cut the chicken pieces with skin into sizes of about 5cm
(If it's too thick, cut diagonally to thin it out a bit)


Em um bowl misturar com o frango:
Pimenta do reino
100ml de sake
4 pitadas de sal
5 dentes de alho ralado
15gm de gengibre ralado
1 colher de chá de oleo de gergelim

Massagear bem o frango e deixar descansado por 30min



In a bowl, mix with the chicken:
Black pepper
100ml of sake
4 pinches of salt
5 cloves of grated garlic
15g of grated ginger
1 teaspoon sesame oil

Massage the chicken well and let it rest for 30 minutes.



Passar na polvilho doce ate cobrir bem os pedaços

Fritar duas vezes

A primeira vez pra selar por uns 30seg a 1min

Segunda vez ate dourar

Servir com pimenta do reino e sal misturados e um limão taiti


Pass in the sweet sprinkle until the pieces are well covered.

fry twice

The first time to seal for about 30sec to 1min

second time until golden

Serve with mixed black pepper and salt and a Tahiti lime


karaage chicken

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