You know what’s delicious? Fried pieces of chicken. You know what’s even more delicious? Karaage.
“but omg” you cry, flinging your yozora plushie on the ground in sheer astonishment (also also because she’s not as cool as Sena so it’s fine to throw her around), “aren’t friend chicken and karaage the same thing?”
No, friend. No. They are not the same thing. Yes, they’re both friend, yes they both involve pieces of chicken, but there’s something about karaage that makes it hella next level shit.
And that’s the marinade.
So yeah, let’s get this wild ride started and make some delicious fucking karaage chicken.
Kodaka’s Karaage (serves: 2, or 1 if you decide to eat all of it, which is possible because this shit is addictive)
1 lb of boneless chicken thighs, skin on, cut into 1" pieces
½ Tbsp freshly grated ginger
2 cloved of garlic, grated/minced
3 Tbsp soy sauce
1 Tbsp sake*
½ tsp granulated sugar
1/3 cup of potato starch*
vegetable oil for frying
lemon for serving
1 Kobato (optional but highly recommended)
*Though sake is recommended, if you don’t have it on you, I recommend using a marsala or madeira wine. I used that when I didn’t have any sake on me and it turned out fab
*If you don’t have any potato starch, corn starch is an okay substitute
Add the soy sauce, sake, ginger, garlic, and sugar to a large bowl and whisk until combined. Add the chicken and make sure to coat all pieces evenly. Cover and refrigerate for 1-2 hours.
Add 1 inch of vegetable oil to a large, heavy bottomed pan and heat until oil reached 360 degrees F. This is very important because if it’s not hot enough or too hot, it can leave you with raw chicken, which is gross. Make sure to buy a cooking thermometer for situations like this instead of spending your money on weird ecchi figurines of Sena, god damn it.
Prepare for the frying part by lining a giant plate with sheets of paper towels to place the cooked chicken on.
Grab a separate bowl and fill it with the potato starch
Dip each piece of chicken in the starch and coat evenly
Fry the chicken in batches until the exterior is a medium brown and the insides are cooked through. I suggest taking the chicken out of the every few seconds during the cooking process, because the end result is a motherfuckin crispy ass piece of chicken.
If you want even crispier chicken, fry it for a second time.
EAT THAT SHIT, SON, YOU DESERVE IT. WATCH SOME BOKU WA TOMODACHI AND PRETEND YOU’RE SHARING YOUR KARAAGE WITH KOBATO-CHAN YOU LONELY PIECE OF SHIT.
So yeah, now you know how to make some delicious fucking karaage. Trust me when I say you should totally make this shit for parties, it’s always hella cool to say,
“Oh yeah, this? I marinated it and everything for a few hours lmao no big deal hahaha oh man ladies ladies one at a time”
You probably won’t say all of that but I mean people are always sort of impressed when it comes to marinades so you have that going for you
“Essentially it’s two-bite size pieces of thigh meat that have been marinated in soy, mirin, sake, ginger, garlic, and a touch of sugar. It’s super juicy due to the marinade, and extra crunchy due to a double fry.”