Juicy Chicken Karaage

1. 1

   Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl.

2. 2

   If you have shio-koji, add it.

3. 3

   Rub in the shio-koji, and add enough water to cover the chicken.

4. 4

   Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.

5. 5

   Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.

6. 6

   Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.

7. 7

   Pat dry the chicken, and coat with katakuriko.

8. 8

   Heat oil to 355F/180C and deep-fry the chicken for 5 - 6 minutes.

9. 9

   Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.

10. 10

    Turn them over several times until all surfaces are golden brown.

11. 11

    It's done.

12. 12

    A crispy surface, with sizzling juices bubbling out.

13. 13

    So juicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.