My effort to enjoy Karaage overseas!
There’s only one company in Sweden that sells skin-on chicken that I know about. However, when comparing their processing within Japan there’s a lot to wish for. Eaitng it without preparation can sometimes be risky, since even pieces of bone can be found. So, although it’s a hassle, I always do some extra prep before cooking.
This might be the only brand selling skin-on, boneless chicken in Swedish supermarkets.
I wish they could improve their processing a bit more, but it’s probably unlikely! 😭
Product name: Kyckling Steak (Chicken Steak)
Where to buy: Available at most supermarkets, but stock may vary depending on the store.
First, place the meat with the skin side up and stretch the skin outward firmly. Then, trim off any excess skin that sticks out.
(This part often has a lot of leftover feathers and looks a bit unpleasant.)
If you’re concerned, you can pluck the feathers using fish bone tweezers.
(I bought my tweezers from TEMU.)
I usually just remove the thicker, more noticeable feathers.
Flip the meat over and remove the tendons!
I only take out the parts that bother me, not all of them.
And this step is absolutely a must!
When you feel the meat all over, there may be some hard spots – those are bones!
Eating these sharply sliced pieces can be dangerous, so be sure to check carefully and remove them.
Finally, cut the meat into your preferred size for cooking and you’re done!
This is how we make our Nordic Life Colorful! Enjoy your day!