Karaage

5 comments

1. 1. Cut off excess tendons, cartilage, bones from a chicken thigh. Cut into large 50 ~ 60g pieces.

   2. Put 1L water & 20g of salt into bowl along with chicken, brine for 1 hour.

   3. Filter it out, wipe each piece, then add .5 tbsp soy sauce, .75 tbsp sake, .5 tbsp mirin, 4g Chinese soup paste (optional), 5g grated ginger & 20g garlic.

   4. Make breading by mixing 200g potato starch & 80 rice flour. Gradually add & mix onto chicken until they look dry & clumpy.

   5. Fry at 320 degrees for 4 to 5 minutes, between 160 – 170 degrees internal temperature. Let it sit for 5 minutes.

   6. Fry at 355 degrees for a minute or so, until it looks golden.

   7. Eat with veggies of your choice & lemon, enjoy!

2. Looks crispy and succulent

3. This looks so good! I remember those little dark-colored plates in izakayas. Even those little greens look good too. I’m so hungry now!

4. Where’s the kewpie?

5. Looks excellent, nice work