Secret Chicken Karaage Recipe (Juicy Even Using Breast Meat)

• 4 Chicken breast meat (with skin on)
• 1 pinch Salt
• 1 pinch Pepper
• 1 tsp Curry powder
• 1 1/2 tsp Chinese soup stock
• 80 ml Sake
• 50 ml Soy sauce
• 2 pieces Ginger
• 1 Katakuriko
• 1 for frying Frying oil

1. Prep the ingredients.
2. Slice the ginger without peeling it.
3. Take any excess fat off the chicken breasts, and butterfly open the thick parts of the breast so that it's a uniform thickness all around.
4. Tip: Cut the breast meat into large pieces.
5. This way it doesn't dry out when it's fried and comes out very juicy!
6. !
7. Put the cut up chicken and the ingredients marked (salt, pepper, curry powder, Chinese soup stock) in a bowl and massage the flavoring ingredients well into the meat.
8. The point here it to add a little curry powder.
9. Add the sake, soy sauce and ginger to the bowl and mix well.
10. Let it marinate for 20 to 40 minutes to flavor it well.
11. Pat the chicken pieces dry with paper towels.
12. Put katakuriko in a plastic bag with some of the chicken pieces (about 6 at a time) and shake.
13. Shake off any excess flour.
14. Deep fry in 170C to 180C oil.
15. (Put the chicken pieces in one by one by hand, and don't move around right away.)
16. When the chicken has fried to a golden brown, drain them well.
17. Finished!!!
18. Serve with sudachi citron or lemon.

chicken, salt, pepper, curry, chinese soup stock, sake, soy sauce, ginger, katakuriko, oil

Taken from cookpad.com/us/recipes/170125-secret-chicken-karaage-recipe-juicy-even-using-breast-meat (may not work)