Restaurant Salted Chicken Karaage

Name: Restaurant Salted Chicken Karaage
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken thigh (or breast); 1 tsp ☆Salt; 1 tsp ☆Sesame oil; 1 dash ☆Ichimi seasoning; 1 dash ☆Black pepper; 2 tbsp ★Sake; 1 clove or 1-2 teaspoons ★Grated garlic (or tubed); 1 tsp ★Grated ginger; 1/2 tsp ★Salt; 1 pinch Katakuriko; 1 Vegetable oil

cookpad.japan @cookpad_jp

I made this recipe because I love salty karaage.
You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.

Crisply Deep-Fried Chicken Karaage..

Don't touch or move them around too much when you first put them in the oil. After flipping them over, letting them feel the air while frying allows them to become extra crispy (also turn the heat up to high at the very end).
If you don't have time, shorten the marinating time. You can also use shio-koji rather than salt. Recipe by Yuuyuu0221

I made this recipe because I love salty karaage.
You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.

Crisply Deep-Fried Chicken Karaage..

cookpad.japan @cookpad_jp

I made this recipe because I love salty karaage.
You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.

Crisply Deep-Fried Chicken Karaage..

I made this recipe because I love salty karaage.
You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.

Crisply Deep-Fried Chicken Karaage..

Saved

Ingredients

4 servings

500 gramsChicken thigh (or breast)
1 tsp☆Salt
1 tsp☆Sesame oil
1 dash☆Ichimi seasoning
1 dash☆Black pepper
2 tbsp★Sake
1 cloveor 1-2 teaspoons ★Grated garlic (or tubed)
1 tsp★Grated ginger
1/2 tsp★Salt
1 pinchKatakuriko
1Vegetable oil

Saved

Steps

1

Cut the meat into bite-sized pieces and put into a plastic bag. Add the ☆ ingredients and massage into the chicken. Tie the bag closed and let marinate in the refrigerator for 2 hours.
2

After 2 hours, add the ★ ingredients and rub in well. Leave to marinate for 3-4 hours.
3

Coat with katakuriko and shake off the excess powder. Deep-fry in 180℃ oil for about 5 minutes. Start with medium heat and then raise to high at the end.
4

If separating the marinating process into 2 parts is too troublesome, you can add all of the ingredients at the same time.