Juicy Chicken Karaage

Name: Juicy Chicken Karaage
Yield: 14 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 tbsp Shio-koji (if possible); 1 Katakuriko; 1 tbsp Sake; 1 1/2 tbsp Soy sauce; 1 tsp Ginger (grated); 1 tsp Garlic (grated)

cookpad.japan @cookpad_jp

I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it.
The seasoning ingredients are my favorite combination.
Adjust the amount of ginger and garlic as you like.

Not to cut the chicken too small! A larger bite size is best!
Soak the chicken in plenty of water!
Coat the chicken with katakuriko potato starch just before frying! Recipe by classy

cookpad.japan @cookpad_jp

Not to cut the chicken too small! A larger bite size is best!
Soak the chicken in plenty of water!
Coat the chicken with katakuriko potato starch just before frying! Recipe by classy

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Ingredients

14 servings

2Chicken thighs
2 tbspShio-koji (if possible)
1Katakuriko
Seasonings
1 tbspSake
1 1/2 tbspSoy sauce
1 tspGinger (grated)
1 tspGarlic (grated)

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Steps

1

Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
2

Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
3

Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
4

Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
5

Pat dry the chicken, and coat with katakuriko.
6

Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
7

Turn them over several times until all surfaces are golden brown.
8

It's done.
9

A crispy surface, with sizzling juices bubbling out. So juicy.