Chinese Restaurant-Style Fried Chicken Karaage

Name: Chinese Restaurant-Style Fried Chicken Karaage
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams Chicken thigh (or breast); 1 Salt and pepper; 2 clove Grated garlic; 1 knob Grated ginger; 2 tbsp Sake (Shaoxing wine, if available); 2 tbsp Soy sauce; 1 tsp Sesame oil; 1 tsp Chicken stock powder; 1 pinch Sugar; 1 Egg (beaten); 3 tbsp Cake flour; 4 tbsp Katakuriko; 1 Lard; 1 Vegetable oil

cookpad.japan @cookpad_jp

I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.

-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.
-The more lard that you fry these in, the more aromatic they'll become.
-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.
-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr

cookpad.japan @cookpad_jp

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Ingredients

2 servings

500 gramsChicken thigh (or breast)
Seasoning ingredients 1
1Salt and pepper
2 cloveGrated garlic
1knob Grated ginger
Seasoning ingredients 2
2 tbspSake (Shaoxing wine, if available)
Seasoning ingredients 3:
2 tbspSoy sauce
1 tspSesame oil
1 tspChicken stock powder
1 pinchSugar
The batter:
1Egg (beaten)
3 tbspCake flour
4 tbspKatakuriko
Oil for deep frying
1Lard
1Vegetable oil

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Steps

1

Remove the sinews from the chicken and place the chicken skin-side down. Insert a knife into the side of the chicken and cut the meat into 2 layers. Then cut up into chunks. Use the kniife to tenderize the meat and then cut away any more sinews.
2

Add the chicken to a bowl or ziplock bag. Add the seasoning ingredients 1 and rub into the meat. Repeat this step with seasoning ingredients 2, then seasoning ingredients 3. Put in the fridge and leave to rest for an hour.
3

Coat the meat in beaten egg. Add the egg in 3 goes, mixing well after each addition.
4

Just before frying, coat the chicken well in flour, then katakuriko.
5

First start frying the meat at 160°C for about 3 minutes. Don't touch the meat until it floats to the surface of the oil (after about 30 seconds).
6

Once the first frying is over, place the chicken on some kitchen paper to drain away the excess oil. Leave for 5 minutes.
7

Fry the chicken once more in oil at 180°C until golden.
8

Drain away the oil and serve on a plate! Fried chicken tastes best when just cooked so please help yourself while it's still hot.
9

Karaage fried chicken is best served with a light side such as this Chinese Cabbage Salad.
https://cookpad.wasmer.app/us/recipes/156414-refreshing-crispy-chinese-cabbage-salad

Refreshing! Crispy Chinese Cabbage Salad