The Chicken Karaage

1. 1

   Cut the chicken thighs into bite sized pieces.

2. 2

   If you want to cut down on calories, remove excess fat and the skin.

3. 3

   But it tastes better if you leave them on!

4. 4

   Add the seasoning ingredients to the chicken, and leave to marinate at room temperature for about 30 minutes.

5. 5

   During the summer, marinate in the refrigerator for an hour, then let it come back to room temperature before proceeding.

6. 6

   If you use 2 teaspoons of soy sauce instead of the salt, it'll be Japanese-flavored.

7. 7

   I debated with myself whether or not to add soy sauce to the ingredients list.

8. 8

   It's that tasty.

9. 9

   When the chicken reaches room temperature, add an egg white and mix well.

10. 10

    Add sesame oil and katakuriko and mix lightly.

11. 11

    The key to a crispy finish is to fry the chicken twice!

12. 12

    First fry the chicken (in batches) in 340F/170C oil until the surface is crispy.

13. 13

    If the coating becomes soggy, add a little more katakuriko and fry again!

14. 14

    Raise the oil temperature to 375F/190C, then fry the chicken again for about a minute.

15. 15

    Fry 4 pieces at a time, because if you crowd the pan, the chicken won't be crispy!

16. 16

    Now you have chicken karaage that's crispy on the outside and extra-juicy on the inside!

* Per serving · 4 servings · Values may vary.