#shorts #chicken #dinner
KARAAGE RECIPE:
1lb chicken thighs (boneless/skinless) cut into 3in pieces
4tbs soy sauce
2tbs mirin
2tbs sake
1/2tbs grated ginger
1tbs grated garlic
1.5c cornstarch
- combine everything (except the cornstarch together)
- marinade overnight, or a few hours
- drain and pat dry, then mix with cornstarch
- keep the chicken buried in the cornstarch/in the fridge for at least an hour
- 1st fry is at 300 for 2 minutes, rest for at least 30 minutes
- Fry again at 325 for 2 minutes and sprinkle liberally with MSG
- Serve with a lemon, pickled ginger, kewpie mayo w/ curry powder (:
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