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Chicken thighs are prepped before cooking. It is with skin and taken off bones.
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The chicken is made with soy sauce, garlic powder and mixed by hand. The thighs should absorb the seasoning by grabbing them.
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Cornstarch is added before frying the chicken. It then gets dropped before frying into the oil.
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The chicken is being fried. It took 3 minutes to cook each side.
My mom cooked karaage until I went to high school in Japan. It was my favorite dish at the house. I started cooking karaage when I came to the U.S. because I rarely go home and I couldn’t find it at any restaurant in Topeka. I looked up recipes on websites and YouTube. I have never cooked better than my mom, but the first time I cooked it, I was about to cry due to the nostalgia.
Ingredients
Thighs: 200 grams (with skin and bones)
Corn starch to cover all the chicken
Soysause: 19 grams
Garlic power
Salad oil
Direction
Cut the thighs and get rid of the bones. Keep the skin. (The skin is the best part of the karaage.) Add the soy sauce and garlic powder. Since the chicken is going to be fried, add more in than usual. Cover all the chicken in corn starch before frying it. Put salad oil on the pan and wait for a while to let it get hot. The gas should be on medium heat. Fry the chicken for 3 minutes, then flip the chicken and fry it for 3 more minutes. Now it is ready to serve. It is recommended to eat it with white rice.
Karaage is very common and popular as a Japanese homemade dish and is served in restaurants as well. It is cooked differently, depending on families and restaurants.
Edited by Anson Appelhanz and Arohi Rai
