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Friday, August 21, 2020

The Karaage

 Karaage chicken is my go-to thing to order at a Japanese restaurant, and it's about time I made it at home. It's unbelievably easy!

Marinate chopped pieces of chicken thighs (1kg) with a tablespoon of ginger, a tablespoon of garlic, a tablespoon of salt, 3 tablespoons of sake and a quarter cup of dark premium soy sauce. After 10-15 minutes, add enough potato starch to coat all of the chicken. Deep-fry and serve hot. Itadakimasu!




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