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'Zangi' Chicken Karaage

'Zangi' Chicken Karaage

Cover the chicken thoroughly in the seasoning ingredients and then deep-fry until crisp. Eat as an appetizer with drinks, as a side dish for dinner, or in your bento lunchbox.

Ingredients: 2-4 servings

Chicken thigh meat
2 (about 500 g)
Salt and pepper
as needed
Sake
1 1/2-2 tablespoons
Mirin
1 teaspoon
Sugar
1 teaspoon
Soy sauce
1 1/2-2 tablespoons
Sesame oil
1 scant teaspoon
Grated ginger
1 scant teaspoon
Grated garlic
optional, to taste
Katakuriko
as needed
Frying oil
as needed

Steps

1. Remove the excess fat from the chicken and cut into chunks.
2. Place the chicken in a plastic bag and add the salt and pepper. Rub together with your hands.
3. Add the remaining ingredients and rub it all together well. Let sit from 1 hr to overnight.
4. Pat dry the excess moisture from the marinade with a paper towel and then cover with katakuriko as thinly as possible.
5. Deep fry in 160°C oil. At the end, slightly raise the temperature of the oil and fry until crispy.
6. Pack in your bento!

Story Behind this Recipe

This is the taste of fried chicken that I have been enjoying since I was a child. I usually just eyeball the ingredients, but I wanted to save the recipe so I measured the ingredients while preparing it this time.