We write real Karaage here because we have previously made an easy version of the dish. The real one requires a little bit more preparation, but we think it's worth the effort. For approx. 20 pieces (3-5 people), what you need is:
800 gr boneless chicken thighs with skin
Oil for deep frying
2-3 tablespoons grated fresh ginger
1/2 tablespoon crushed garlic
1 grated onion
30 ml Ryorishu
50 ml soy sauce
1.5 teaspoons of salt
1-2 teaspoons of Kadoya Gold Sesamolie
Approx. 2 dl potato flour
Start by cutting each chicken thigh into 5-6 pieces:
Put all the pieces in a freezer bag, and then put all the other ingredients in the bag one at a time, and squeeze / distribute it well around the pieces of meat before adding the next ingredient. The order of ingredients is:
Ryorishu - onion - garlic - ginger - salt - soy sauce - sesame oil.
After the last ingredient, squeeze the air out of the bag and put it in the fridge for 1/2 to 1 hour.
After marinating, place the pieces of meat on aluminum foil or similar, with a little distance between them:
Sprinkle a good amount of potato flour over them:
Turn them thoroughly in the flour and add more, if necessary:
Heat the oil in a pan and fry the chicken pieces when it's hot enough:
When the pieces are golden brown and floating on top, remove them and set them for draining:
Serve steaming hot with freshly cooked rice, a lemon wedge if desired, and also preferably a good bowl of miso soup. Enjoy!
