If you like Japanese food, you've probably had the karaage at your favorite local Japanese restaurant. But today, I'll show you several tips & tricks to make it extra juicy, flavorful, & crunchy so that you can make it perfect every single time no matter your skill level!

1. Cut off excess tendons, cartilage, bones from a chicken thigh. Cut into large 50 ~ 60g pieces.
2. Put 1L water & 20g of salt into bowl along with chicken, brine for 1 hour.
3. Filter it out, wipe each piece, then add .5 tbsp soy sauce, .75 tbsp sake, .5 tbsp mirin, 4g Chinese soup paste (optional), 5g grated ginger & 20g garlic.
4. Make breading by mixing 200g potato starch & 80 rice flour. Gradually add & mix onto chicken until they look dry & clumpy.
5. Fry at 320 degrees for 4 to 5 minutes, between 160 - 170 degrees internal temperature. Let it sit for 5 minutes.
6. Fry at 355 degrees for a minute or so, until it looks golden.
7. Eat with veggies of your choice & lemon, enjoy!

#recipe #cooking #japanesefood #friedchicken
Longer video @ChihirosJapaneseKitchen

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