Cut the chicken thighs into large pieces. About 12 pieces per 1 thigh. Cutting into large, thick pieces helps the meat retain its moisture.
Put the chicken in a plastic bag together with the ☆ ingredients. Massage well with your hands from the outside of the bag. Sake also helps the meat to retain its moisture and give it a good flavor.
Put the egg in the bag with the chicken and continue to massage well. The proteins in the egg will soften the meat.
Close the bag and let sit at room temperature for about 30 minutes. If the meat isn't cold it's easier for it to cook through to the center.
Lastly, add the katakuriko and massage again to coat your pieces of chicken evenly. This is a coating that won't really dirty the frying oil.
Heat your oil to 180℃. Put the chicken in with the skin facing down and fry for 2 minutes. Turn over and fry for another 2 minutes. Once it's fried, the bubbling will minimize.
By only frying for just the right length of time, you'll keep the meat juicy in the center. After frying, the juices will be very hot, so be careful not to burn yourself.
Story Behind this Recipe
Karaage is popular with everyone here in Japan. I'm raising 3 young boys, so this is a must-have item on my menu! I had been continually thinking about how to make them more delicious, and eventually this became our house's best-reviewed dish.
From the prep work to the ingredients and frying, if you follow the instructions here, you'll successfully end up with soft and juicy chicken. The dredging helps to keep the meat moist and flavorful, making these delicious even when eaten cold. Since you only need to add the ingredients to a bag, this is can be made very simply. Clean up is also a breeze.