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1
Remove the sinews from the chicken and place the chicken skin-side down.
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2
Insert a knife into the side of the chicken and cut the meat into 2 layers.
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3
Then cut up into chunks.
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4
Use the kniife to tenderize the meat and then cut away any more sinews.
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5
Add the chicken to a bowl or ziplock bag.
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6
Add the seasoning ingredients 1 and rub into the meat.
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7
Repeat this step with seasoning ingredients 2, then seasoning ingredients 3.
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8
Put in the fridge and leave to rest for an hour.
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9
Coat the meat in beaten egg.
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10
Add the egg in 3 goes, mixing well after each addition.
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11
Just before frying, coat the chicken well in flour, then katakuriko.
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12
First start frying the meat at 160C for about 3 minutes.
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13
Don't touch the meat until it floats to the surface of the oil (after about 30 seconds).
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14
Once the first frying is over, place the chicken on some kitchen paper to drain away the excess oil.
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15
Leave for 5 minutes.
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16
Fry the chicken once more in oil at 180C until golden.
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17
Drain away the oil and serve on a plate!
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18
Fried chicken tastes best when just cooked so please help yourself while it's still hot.
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19
Karaage fried chicken is best served with a light side such as this Chinese Cabbage Salad.
