Karaage

This is Japanese fried chicken and the taste of karaage depends on family and restaurant. I love my mum’s karaage which is salty so good for eating with steamed rice. My mum’s karaage is still nice even though it has become cold so she always put it into my bento box when I was a little.

Ingredients

• 500g chicken fillets

• ☆2 clove of grounded garlic

• ☆1 tablespoon of grounded ginger

• ☆1 tablespoon of soy sauce

• ☆1 tablespoon of cooking sake

• 3 tablespoon of cornstarch

• Vegetable or canola oil

1. Cut chicken fillet into medium size. (1 fillet into around 4 to 6 pieces.)

2. Mix cut chicken fillets and ☆ingredients in a bowl or a ziplock and leave it in the fridge for overnight.

3. One day after, add cornstarch and mix them.

4. Pour oil into the small pot or pan. (around 2 cm deep or use the deep fryer) and turn on the fire.

5. Drop a small Karaage mixture into oil and if it bubbles straight away and floats on the oil, it is ready to fry. (or 180digreece)

6. Fry chicken well. Sometimes expose fried chicken to air for making it crunchy.

7. When chicken is cooked, leave it on a paper towel to cut oils.

Useful tips

• You can freeze Karaage mixture with a ziplock.

• Use fresh oil. Old oil makes Karaage oily and soggy

• I could not make crunchy Karaage with olive oil so Vegetable or canola oil are better to use

• Oil might splatter on you, especially when you expose fried chicken to air and put it into oil again