Here’s my recipe for Japanese-style fried chicken or karaage. (pronounce each syllable separately, ka-ra-a-ge)
Chicken Karaage (Kara-age)
2 large boneless chicken thighs cut into bite-sized pieces. I leave the skin on for extra flavor but it’s not required.
2 tsp grated ginger
1 clove garlic minced (optional)
3 Tbs soy sauce
1 Tbs Mirin
About 1 cup or more of cornstarch for coating the chicken
Cooking oil for frying
Mix the marinade and chicken together, store in the refrigerator for at least 45 minutes to an hour but not much more than that.
Heat oil in a heavy pot. You don’t have to use a deep fryer but add enough oil in a heavy pan so that most of the chicken is submerged when it’s added.
When the oil is hot enough for frying. Remove the chicken from the marinade and thoroughly coat each piece in cornstarch.
Immediately add (one piece at a time) to the hot oil.
Here’s a tip. I turn each piece once to even-out the cooking. When it’s lightly browned, I remove the chicken and let it drain for 5 minutes. Then I re-fry it again, turning it over to evenly cook until golden brown.
This second frying gives it an extra crunch, which helps to keep the chicken crisp for bento… like this one!
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