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I'm an Expat mum living in China. We were on Quarantine when I made this video. So I used the ingredients available in our apartment.

Alright, don’t linger, let’s course of action this my family's chicken kara-age formula with 4 components which are undoubtedly easy to have, and we have to process them at the very least through 14 measures. You should invest a while on this, so the resulting food could be perfect.

Composition for My Family's Chicken Kara-age:

1. Provide 1 for fillet Chicken thigh
2. Need 1 grams Garlic powder
3. Make ready 1 - up to 3/4 tablespoon Soy sauce
4. You need 1 for Katakuriko and oil for deep frying

Kara-age is one of my favourite Japanese recipes, and it can be found on izakaya menus everywhere. A light but flavourful soy-based marinade sits underneath Kara-age means "empty fry" or "naked fry", which refers to the chicken being fried without a thick batter. Frying the chicken three times at high. In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic.

My Family's Chicken Kara-age how to cook:

1. Chop off excess fat from the chicken thigh and chop into 6 pieces, depending on the size of the meat. Make a cut into the thick meat sections and sinew.
2. Put the chopped chicken from Step 1 in a bowl, and sprinkle in a generous amount of garlic powder. Pour in the soy sauce and rub it in.
3. Add the katakuriko, heat the oil to 180°, then deep fry chicken. Increase the heat to 200°C, and fry until golden brown. Then it's ready to serve.
4. In our home, we serve this with a mixture of roasted salt and Szechuan pepper.
5. I tried making it with double the amount of chicken. Also, since I'm on a diet, I removed the skin and fat. This way, 565 g of chicken was reduced to 449 g.
6. This is the garlic powder that I use.
7. 30 shakes amounts to 1 g of powder.
8. When I measured 60 shakes, it came to 2 g. With 5 more shakes, it weighed 3 g.
9. 60 shakes came to about 4/5 teaspoon.
10. If removing the skin, reduce the amount of soy sauce by a touch. After adding the soy sauce, thoroughly rub it into the meat. If you rub it into the meat, there will be no need to marinate.
11. For when I was in a dieting mode, I used the "healthy" setting on my oven for the first time. For kara-age, it takes 32 minutes.
12. After 32 minutes, they're done! They look just like regular kara-age. But admittedly, these taste better deep fried. I also recommend leaving the skin on.
13. To recap: Depending on the size of the chicken, 1 g of garlic powder is needed for each piece of chicken. Adjust the amount of salt to taste.
14. If not serving with Szechuan pepper, try serving it with salt and sesame and garlic powder.

Add the egg and potato starch to the chicken. [Photographs: Makiko Doi]. Chicken Kara-age AKA Japanese fried chicken (or JFC for short) is a total crowdpleaser. These little chunks of soy-sake-ginger marinated chicken coated in cornstarch and deep-fried until golden have a tendency to disappear almost as quickly as they come out of the fryer. With a crisp shell surrounding juicy chicken, Karaage (Japanese Fried Chicken), is a staple of Japanese home cooking and one of the most popular Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp. Delicious bite-size chicken karaage seasoned with the Japanese all purpose seasoning, Shio Koji!

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