My Family's Crispy and Juicy Chicken Karaage

Name: My Family's Crispy and Juicy Chicken Karaage
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Chicken thighs; 1 1/2 tbsp Versatile Garlic Soy Sauce; 2 tsp Mirin; 1 knob's worth Ginger juice (grated); 1 Katakuriko; 1 Salt and pepper; 1 Frying oil

cookpad.japan @cookpad_jp

My husband loves karaage, so I wanted make it easily and tasty.

The amount of katakuriko potato starch flour to use.
For a soft coating lover, when you put the flour and rub in, you need to see the pink color of the chicken through the coating.
For a crispy coating lover, add enough flour so that the surface of the chicken is covered with the flour and becomes white.

Adjust it as you like. Recipe by Minaichigo

My husband loves karaage, so I wanted make it easily and tasty.

Adjust it as you like. Recipe by Minaichigo

cookpad.japan @cookpad_jp

My husband loves karaage, so I wanted make it easily and tasty.

Adjust it as you like. Recipe by Minaichigo

My husband loves karaage, so I wanted make it easily and tasty.

Adjust it as you like. Recipe by Minaichigo

Saved

Ingredients

2 servings

350 gramsChicken thighs
1 1/2 tbspVersatile Garlic Soy Sauce
2 tspMirin
1knob's worth Ginger juice (grated)
1Katakuriko
1Salt and pepper
1Frying oil

Saved

Steps

1

I use garlic soy sauce that I made in advance for a seasoning. If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.
2

Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.
3

Cut the chicken into a bite size. The best size is one that you might think is too big for an easy bite.
4

Put the chicken into the zip-lock bag, and rub it to season. Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.
5

Discard excess marinade if needed. Add in the katakuriko and rub on the chicken before frying.
6

Heat oil to 355°F/180°C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.
7

Take them out and leave for 3 - 4 minutes to cook with the residual heat. When you want to make a lot, deep-fry the next batch for tame-saving.
8

After that, deep-fry again for 30 - 40 seconds to make them crispy.