“Karaage” was often in a bento box by my mom when I was going to school. Yes, she made my bento everyday for 14 years(!) when I was going to school, from an elementary to a high school. Her bento box was the most beautiful one in my class, and I was very proud of my mom, and yes still I am!
The key of delicious Karaage, crispy outside yet very moist inside it to do deep fry twice. I know it may sound annoying, and it is just so worth to do.
Ingredients
400g of chicken thigh, with or without skin, cut in about 3-4 cm cubes
2 tablespoons of soy sauce
1 tablespoon of sake
1 teaspoon of sesame oil
1 teaspoon of grated ginger
1/2 teaspoon of grated garlic *optional
Potato starch
oil
Instruction
1. In a bowl or a plastic bag, put chicken pieces, soy sauce, sake and sesame oil. Massage all by hand, and leave it about for 30 mins.
2. Take out the chicken pieces removing the liquid, and coat with potato starch. Make sure each piece is coated well.
3. Prepare oil at 160-170C, and add chicken in the oil. Keep the temperature and deep fry the chicken about for 3-4 mins, or until it becomes light brown.
4. Remove the chicken pieces out, and leave them on a kitchen paper on a plate for 5 mins. During this process, the chicken inside is slowly cooked. About at 5 mins, you should be able to touch the chicken.
5. Heat the oi to 180C, then add the chicken again. It should make louder noise, but it is okay as this is removing wetness on the surface.
6. Deep fry for 1-2 mins. Check the inside of one of the pieces if it is cooked enough.