Crispy and Juicy Chicken Karaage for Bento

Name: Crispy and Juicy Chicken Karaage for Bento
Yield: 4 servings
Cuisine: American
Ingredients: 3 Chicken thigh meat; 2 tbsp ★Grated ginger; 2 tsp ★Grated garlic; 3 tbsp ★Soy sauce; 2 tbsp ★Sake; 2 tbsp ★Sesame oil; 1 Egg; 3 tbsp ●Plain flour; 3 tbsp ●Katakuriko; 1 Frying oil

cookpad.japan @cookpad_jp

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.

Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.

cookpad.japan @cookpad_jp

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.

Saved

Ingredients

4 servings

3Chicken thigh meat
2 tbsp★Grated ginger
2 tsp★Grated garlic
3 tbsp★Soy sauce
2 tbsp★Sake
2 tbsp★Sesame oil
1Egg
3 tbsp●Plain flour
3 tbsp●Katakuriko
1Frying oil

Saved

Steps

1

Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
2

Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
3

Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
4

Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.