My Family's Crispy and Juicy Chicken Karaage

1. 1

   I use garlic soy sauce that I made in advance for a seasoning.

2. 2

   If you don't have it, use 1.5 tablespoons of soy sauce and 1 clove of grated garlic.

3. 3

   Mix the garlic soy sauce, ginger juice, mirin, salt and pepper in a zip-lock bag.

4. 4

   Cut the chicken into a bite size.

5. 5

   The best size is one that you might think is too big for an easy bite.

6. 6

   Put the chicken into the zip-lock bag, and rub it to season.

7. 7

   Release the air and seal the bag, and let it marinate in the fridge for 30 minutes.

8. 8

   Discard excess marinade if needed.

9. 9

   Add in the katakuriko and rub on the chicken before frying.

10. 10

    Heat oil to 355F/180C and deep-fry the chicken for a few minutes, until the coat is no longer soft, and bit browned.

11. 11

    Take them out and leave for 3 - 4 minutes to cook with the residual heat.

12. 12

    When you want to make a lot, deep-fry the next batch for tame-saving.

13. 13

    After that, deep-fry again for 30 - 40 seconds to make them crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.