Chicken Karaage is a very common Japanese home cooking recipe and many Japanese restaurants in countries all over the world have it on the menu.
Very simple and tasty!!
Yield: 4 servings
Time: 50 minutes
Ingredients
3/4 lb chicken (cut into 1 1/2″ pieces)
1/2 oz ginger (ground)
1 green onion (chopped)
1 clove garlic (ground)
Spices
2 tbsp soy sauce
2 tbsp sake
1/2 tbsp Chinese soup powder (chicken bullion powder)
2 tbsp katakuriko
Preparation
Mix soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl
Marinate chicken in mixed spices and cool in a fridge for 30 min
Remove chicken from marinade (throw liquid away), add chicken and katakuriko to a bowl, and mix
Heat oil to 375°F (190°C) and fry chicken (about 5 minutes)
Put chicken on a paper towel and pat dry to remove oil
Notes
Please do not fry chicken all at once. If you do too much chicken at the same time (it will not get crispy). I use a regular sized frying pan with 2″ of oil, and fry about 5-6 pieces at a time.
JapanFoodAddict.com: Chicken.
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