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1
Cut the chicken thighs into bite sized pieces.
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2
If you want to cut down on calories, remove excess fat and the skin.
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3
But it tastes better if you leave them on!
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4
Add the seasoning ingredients to the chicken, and leave to marinate at room temperature for about 30 minutes.
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5
During the summer, marinate in the refrigerator for an hour, then let it come back to room temperature before proceeding.
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6
If you use 2 teaspoons of soy sauce instead of the salt, it'll be Japanese-flavored.
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7
I debated with myself whether or not to add soy sauce to the ingredients list.
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8
It's that tasty.
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9
When the chicken reaches room temperature, add an egg white and mix well.
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10
Add sesame oil and katakuriko and mix lightly.
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11
The key to a crispy finish is to fry the chicken twice!
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12
First fry the chicken (in batches) in 340F/170C oil until the surface is crispy.
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13
If the coating becomes soggy, add a little more katakuriko and fry again!
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14
Raise the oil temperature to 375F/190C, then fry the chicken again for about a minute.
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15
Fry 4 pieces at a time, because if you crowd the pan, the chicken won't be crispy!
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16
Now you have chicken karaage that's crispy on the outside and extra-juicy on the inside!
