Soy sauce fried chicken
Chicken second courses
All Japanese pursues how to cook perfect “Karaage” once in their lifetime, including me. I inherited my mom‘s skill, and I did a lot of research for a long time by reading cookbooks, and interviewing many chefs. I’ve gotten four tips so far.
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<br />??Remove the fat completely. Don’t be lazy!
<br />??Marinate for 15 minutes.
<br /> ?(Salt permeates into chicken in 15 min)
<br />? Don’t over fry.
<br />(Fry chicken for 1min/side and let it rest for 5min to continue cooking)
<br />? Fry twice [first fry + rest + second fry]
<br /> (Liquid absorbs into flour from chicken at the first frying, and the liquid is released from the flour at the second frying. This makes the fried chicken crispy not soggy)
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