All Japanese pursues how to cook perfect “Karaage” once in their lifetime, including me. I inherited my mom‘s skill, and I did a lot of research for a long time by reading cookbooks, and interviewing many chefs. I’ve gotten four tips so far.
??Remove the fat completely. Don’t be lazy!
??Marinate for 15 minutes.
?(Salt permeates into chicken in 15 min)
? Don’t over fry.
(Fry chicken for 1min/side and let it rest for 5min to continue cooking)
? Fry twice [first fry + rest + second fry]
(Liquid absorbs into flour from chicken at the first frying, and the liquid is released from the flour at the second frying. This makes the fried chicken crispy not soggy)
1 pound chicken thigh, remove the fat, cut into bite-size pieces
1 TBSP soy sauce
1/2 tsp sesame oil
1 tsp garlic, grated
1 tsp ginger, grated
1/4 tsp salt
1/8 tsp pepper
3 TBSP corn starch
Salad oil for frying
In This Recipe
In a large ziploc bag, add chicken, sake, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Knead the ziploc bag to marinade evenly. Refrigerate for at least 15 minutes*.
Open the bag, and add corn starch. Shake it to coat evenly and aerate.
In a large cast-iron skillet, heat 1 inches of salad oil to 350 ?. Fry the chicken for 1 minute per side**. Remove the chicken to a tray. Let it rest for 5 minutes***. Return the chicken to the skillet, and fry for 30 second on both sides to make chicken crispier.
Drain on paper towels and serve.
*you can keep in refrigerator up to overnight.
**Don’t overcrowd your pan to keep oil temperature.
***while resting the chicken, continues cooking.