Crunchy Chicken Karaage

Name: Crunchy Chicken Karaage
Yield: 16 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 tbsp ●Soy sauce; 1 tbsp ●Sake; 1 tsp ●Sesame oil; 3 cm Garlic (tubed or grated); 3 cm Ginger (tubed or grated); 80 grams Katakuriko

cookpad.japan @cookpad_jp

My husband and children love this karaage.
I only use katakuriko, so if you like crunchy karaage, you will love it.

Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

My husband and children love this karaage.
I only use katakuriko, so if you like crunchy karaage, you will love it.

Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

cookpad.japan @cookpad_jp

My husband and children love this karaage.
I only use katakuriko, so if you like crunchy karaage, you will love it.

Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

My husband and children love this karaage.
I only use katakuriko, so if you like crunchy karaage, you will love it.

Fry the chicken over medium heat to start with, then raise the oil temperature at the end. It will be crunchy like the ones you eat at a restaurant. Recipe by O-tanmamma

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Ingredients

16 servings

2Chicken thighs
2 tbsp●Soy sauce
1 tbsp●Sake
1 tsp●Sesame oil
3cm Garlic (tubed or grated)
3cm Ginger (tubed or grated)
80 gramsKatakuriko

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Steps

1

Cut the chicken thighs into large cubes. They will be more juicy, the bigger they are. I cut one chicken thigh into 8 pieces.
2

Put soy sauce, sake, sesame oil and chicken into a plastic bag and massage a bit.
3

Add any amount of the garlic and ginger to taste.
4

Massage the bag well on a flat surface to blend all the seasonings together.
5

Get all the air out of the bag, and seal it tightly. Let it rest for more than 30 minutes. (I like to rest it overnight to let the flavors meld.)
6

Add the katakuriko into the bag and shake well to thoroughly coat the chicken pieces.
7

Heat 1cm of oil in a pan (so that chicken is almost submerged) and heat up to medium heat. Fry the chicken in the oil, skin-side down first.
8

When almost cooked through, turn the heat high to let the moisture evaporate and crisp up the chicken.
9

The chicken is cooked when you insert a skewer and clear juices come out.
10

When you line the chicken on a cooling rack, make sure they do not stick to each other. They will absorb oil from each other.