Juicy Karaage Fried Chicken
- 2 Chicken thighs
- 1 tsp Grated garlic
- 1 tsp Grated ginger
- 1 1/2 tsp Salt
- 1 dash Pepper
- 2 tbsp Sake
- 1 tsp Soy sauce
- 1 Egg
- 6 tbsp Katakuriko
- 1 Frying oil
- Cut the chicken thighs into large pieces.
- About 12 pieces per 1 thigh.
- Cutting into large, thick pieces helps the meat retain its moisture.
- Put the chicken in a plastic bag together with the ingredients.
- Massage well with your hands from the outside of the bag.
- Sake also helps the meat to retain its moisture and give it a good flavor.
- Put the egg in the bag with the chicken and continue to massage well.
- The proteins in the egg will soften the meat.
- Close the bag and let sit at room temperature for about 30 minutes.
- If the meat isn't cold it's easier for it to cook through to the center.
- Lastly, add the katakuriko and massage again to coat your pieces of chicken evenly.
- This is a coating that won't really dirty the frying oil.
- Heat your oil to 180C.
- Put the chicken in with the skin facing down and fry for 2 minutes.
- Turn over and fry for another 2 minutes.
- Once it's fried, the bubbling will minimize.
- By only frying for just the right length of time, you'll keep the meat juicy in the center.
- After frying, the juices will be very hot, so be careful not to burn yourself.
chicken, garlic, ginger, salt, pepper, sake, soy sauce, egg, katakuriko, oil
Taken from cookpad.com/us/recipes/146040-juicy-karaage-fried-chicken (may not work)