The Chicken Karaage

Directions

1. 1
   Cut the chicken thighs into bite sized pieces.
2. 2
   If you want to cut down on calories, remove excess fat and the skin.
3. 3
   But it tastes better if you leave them on!
4. 4
   Add the seasoning ingredients to the chicken, and leave to marinate at room temperature for about 30 minutes.
5. 5
   During the summer, marinate in the refrigerator for an hour, then let it come back to room temperature before proceeding.
6. 6
   If you use 2 teaspoons of soy sauce instead of the salt, it'll be Japanese-flavored.
7. 7
   I debated with myself whether or not to add soy sauce to the ingredients list.
8. 8
   It's that tasty.
9. 9
   When the chicken reaches room temperature, add an egg white and mix well.
10. 10
    Add sesame oil and katakuriko and mix lightly.
11. 11
    The key to a crispy finish is to fry the chicken twice!
12. 12
    First fry the chicken (in batches) in 340F/170C oil until the surface is crispy.
13. 13
    If the coating becomes soggy, add a little more katakuriko and fry again!
14. 14
    Raise the oil temperature to 375F/190C, then fry the chicken again for about a minute.
15. 15
    Fry 4 pieces at a time, because if you crowd the pan, the chicken won't be crispy!
16. 16
    Now you have chicken karaage that's crispy on the outside and extra-juicy on the inside!