Soy Sauce Fried Chicken

 

All Japanese pursues how to cook perfect “Karaage” once in their lifetime, including me. I inherited my mom‘s skill, and I did a lot of research for a long time by reading cookbooks, and interviewing many chefs. I’ve gotten four tips so far. ??Remove the fat completely. Don’t be lazy! ??Marinate for 15 minutes. ?(Salt permeates into chicken in 15 min) ? Don’t over fry. (Fry chicken for 1min/side and let it rest for 5min to continue cooking) ? Fry twice [first fry + rest + second fry] (Liquid absorbs into flour from chicken at the first frying, and the liquid is released from the flour at the second frying. This makes the fried chicken crispy not soggy)

What you will need

1 pound chicken thigh, remove the fat, cut into bite-size pieces

2TBSP sake

1 TBSP soy sauce

1/2 tsp sesame oil

1 tsp garlic, grated

1 tsp ginger, grated

1/4 tsp salt

1/8 tsp pepper

3 TBSP corn starch

Salad oil for frying

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