Easiest Way to Prepare Favorite Tori no Karaage (Japanese style fried chicken)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tori no karaage (japanese style fried chicken). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tori no Karaage (Japanese style fried chicken) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Tori no Karaage (Japanese style fried chicken) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tori no karaage (japanese style fried chicken) using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tori no Karaage (Japanese style fried chicken):

1. Make ready 500 g chicken thighs (bite size pices)
2. Make ready 2 tablespoons soy sauce
3. Make ready 2 tablespoons sake
4. Make ready 1 teaspoon grated ginger
5. Prepare 1 teaspoon grated garlic
6. Make ready Pinch Salt and pepper
7. Get Potato starch (or flour), for coating
8. Make ready Vegetable oil, for deep-frying
9. Prepare 1 lemon (optional)

Instructions to make Tori no Karaage (Japanese style fried chicken):

1. In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for 15 minutes. 1. Heat oil to 170 degrees Celsius.
2. Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.
3. After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes.
4. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.
5. After one minute, stir the chicken several times. It helps the moisture to evaporate, and it makes the chicken crispy.
6. Take the chicken out and drain excess oil.

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