Japanese Style "Kara-Age" Deep Fried Chicken is a fragrant crispy deep fried chicken with the taste of soy sauce. Here's how to make it in a frying pan.
Ingredients are chicken legs, soy sauce, cooking sake, grated ginger, wheat flour, salad oil.
Cut the chicken into bite-size pieces.Put the chicken, soy sauce, cooking sake and grated ginger into a plastic bag, and rub it lightly to make the taste of seasoning soak into chicken.
Soak it for more than 30 minutes.
It is also very good to soak it and store it in a refrigerator or freezer from one day before, because it will taste more delicious when soaked for a long time.
Add the wheat flour into the plastic bag which has chicken and seasoning in, shake it from the bottom of the bag in order to make the wheat flour mix well with all the chicken.
With some flour on the surface, it will taste crisp when it's done, so don't rub it, instead shake it to flour the whole chicken.
Pour salad oil about 1 or 2cm deep into a well dried frying pan, and heat it over a medium flame.
It is safer to move the pan handle to the side, as the oil might spill over if your body hits the handle.Also, any water in a frying pan is what causes the oil to get splashed about, so please heat the pan beforehand to dry it.
If you use a cooker with which the temperature can be set, please set it to 180°.If temperature cannot be set, please try dropping in a little batter and check the situation.
When the batter floats upwards in the oil, it means the oil has been heated, and it is the time to add chicken in the pan.You can keep the oil from splashing on your hands if you use long chopsticks for cooking.
After deep frying for about one minute, turn it over.Turn the chicken over 3 or 4 times repeatedly, frying it until the color becomes a light brown.
If you don't turn the chicken over and leave it as it is, gravy will heap up on the surface of the chicken, which can cause oil to splash. So it is better to turn the chicken over to keep the gravy from piling up.
When the chicken becomes a light brown and the surface becomes crispy, put it on a net or kitchen paper without piling it up. That's because the steam will soften the crisp cover when it is piled.
The color looks even better if you place lettuce or tomato with it when you serve it