I made this food for supper. It was my first trial though

If your a spice lover then this is definitely what you should try

First trial and was yummy

Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!

When I ate Ebi-mayo (deep-fried shrimp in mayonnaise), I thought chicken would also be delicious if similarly prepared! When I tried making it, it was a hit! This is a menu that makes you enjoy saving money.Since chicken breasts tend to be dry, soaking in sake makes it moist. Chicken goes together well with the richness of mayonnaise. If you don't have condensed milk, add a bit more sugar. You can also use chicken thighs instead of chicken breasts! Recipe by Kaeha

Lemongrass is a Thai herb which has nice aroma oil when pound it and also edible when deep fried.I already made Grilled chicken wings with black pepper & lemongrass.This one is deep fried version.Crunchy and aromatic!!

For bentos on field day, karaage deep-fried chicken is a must have, but I prepared these deep-fried tenders instead. It's great finger food for children. The protein-rich tenders are well seasoned with curry powder.It's very easy to make these! Season the chicken with sake so even after they've cooled, and they'll still be tender! Recipe by horseland

I took the frying idea from a tv show recipe called "How To Deep-Fry Chicken Karaage Without Fail," and decided to make Chinese fried chicken (Yu Lin Chi). My family loves this.When you slice it, the juices slide out. The meat is tender and delicious.I use a katakuriko : flour ratio of 8:2. For 3-4 servings. Recipe by Yuuyuu0221

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

This is a standard recipe in our home.In the beginning, patiently and thoroughly deep-fry the meat. Don't touch and flip them too much. Recipe by Yuuyuu0221

Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)", this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error.These are also crispy and authentic.Be sure to massage in the seasonings in the numerical order listed.Simple flavors are the best!The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go! Recipe by Antonjr