Delicious Juicy Karaage, Even When Cold

Delicious Juicy Karaage, Even When Cold

You will love this juicy karaage when you have it right after they are cooked!
The cooking time is short, so it's good for bento box for a school field day.

Ingredients: for 4 portions

Chicken thighs
Soy sauce
2 tablespoons
1 tablespoon
grated garlic
2 tablespoons
Grated ginger
1 tablespoon
to taste
Oil for deep frying


1. Cut the chicken into a bite size pieces. Make a few cuts into the thick part. Then put them in a thick plastic bag like a zip-lock bag.
2. Put the seasoning ingredients into the bag, and rub in to the chicken. Close the zip and let it sit in a fridge over 1 hour. The longer you let it marinate the more delicious it will be.
3. Coat the seasoned chicken with katakuriko evenly, make sure to get in between the meat. Shake off the excess flour.
4. Heat oil to 320°F (160℃) and fry the chicken. Put in enough chicken to cover the entire surface of the pan and not to touch until it's done.
5. After 1 minute, remove the chicken and place on to a tray, and leave them chicken for a few minutes to cook with the residual heat.
6. Deep fry them again for 2 minutes, and enjoy. When you cute the karaage, the meat juice will come to surface.

Story Behind this Recipe

Finally I made this juicy karaage after many trials and errors.