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Crispy and Juicy Chicken Karaage

Crispy and Juicy Chicken Karaage

As a karaage lover, I took out the best parts from several recipes, and made this recipe I'm proud of. It's also delicious cold. There're lots of secrets to it's deliciousness.

Ingredients: 2 portions

Chicken thighs
2
✿Joshinko
as desired
✿Katakuriko
as needed
☆Soy sauce
2 1/2 tablespoons
☆Sake
1 tablespoon
☆Sesame oil
1 tablespoon
☆Sugar
1 teaspoon
☆Garlic
to taste
☆Ginger juice or grated ginger
as needed

Steps

1. Remove the extra fat off the chicken, and cut into a bite size pieces. Combine the ingredients marked ✿ in a plastic bag.
2. Mix the ☆ ingredients, marinate the chicken, and massage the marinate in. Let it sit for 15 minutes. After that, pat the chicken dry and put it into a plastic bag from Step1 to coat it with the breading.
3. Shake off excess flour, and deep fry. Take them out of the oil before they're cooked through, and leave them for 5 minutes. And deep fry them again for 2 minutes. While you leave them for 5 minutes, they're cooked with the residual heat, so it should be fine to fry them for a short time the 2nd time.

Story Behind this Recipe

I love chicken karaage. I took out the best parts from several recipes. The TV program Tameshite Gatten featured how to deep fry twice. Their way was more detailed, but my way is easier.