I learned about the ratio of katakuriko to flour on TV, and love it! The chicken turns out super crisp.These are deep fried in 180°C oil; a trick to testing whether the oil is hot enough is to stick a pair of wooden chopsticks into the pot and if it bubbles, it's ready. Recipe by Donpintan

Every child loves Zangi fried chicken. It's a must at every event A heap of these will be sold out!!Pat the chicken dry well before coating the chicken with flour. It will absorb too much flour if you don't. Recipe by Futagocchi

10 years ago a good friend of mine from Hokkaido taught me this recipe. I've changed bits and pieces over the years so much that it's now completely my own.Please use plenty of ginger and cooking sake. If you use too much soy sauce the chicken may burn easily so it will go better if you make it with a lighter flavour in mind. If you think the flavour is a bit too light when you eat it, feel free to add some soy sauce or mayonnaise to add taste.Adding lemon juice and serving the karaage in curry is also a combination that I recommend. For 2 servings. Recipe by haml

yummy yummmy

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

To make fried chicken as light as possible, I used chicken tenders. Then, I gave them an elegant touch with a zesty sauce.Tubed, store-bought grated ginger and garlic are also handy for this recipe. Recipe by Natsumi

I tried preparing this kara-age in many different ways, but this was the most delicious!The oyster sauce is optional.Double frying makes it easier to burn your ingredients, so as soon as the color changes, quickly take them out of the oil.These also taste great with salt and pepper. Recipe by junjiswork

Youlinji is one of my favorite Chinese dishes. By using chicken breast and a lot of vegetables, you can make a satisfying dish.By sprinkling on sugar and sake at first, it doesn't just season it, but helps to keep it nice and juicy.By pan frying it in oil rather than deep-frying it, the chicken turns out a lot healthier. Recipe by Niwanomomo

Bali is a country that doesn't eat pork and/or beef because of religious beliefs. This lalapan is a local specialty. A lot of food vendors sell this. I think I've almost replicated the quality.Before frying the chicken, dry off the excess moisture with a paper towel.The chicken will burn easily when you scoop the oil over the top, so be careful about the temperature of the flame. It's best to patiently fry it over a medium-low heat. Recipe by *chifon*