Karage (Japanese Fried Chicken)  

Ingredients: chicken, marinade/seasonings (garlic, sesame oil, mirin, oyster sauce, curry powder), egg yolk, and Japanese mayonnaise.  

Ingredients include flour, potato starch, flour + potato starch, rice flour + potato starch, and oil (canola, safflower, or rice bran).  

Cut the chicken into pieces of the same size - Each chicken should be comparable in size so that it cooks evenly.  

Don't marinade for too long!  

30 minutes is excellent for the chicken to absorb the seasonings.  

Lightly coat the chicken. Remove any extra flour. It causes the oil to get murky and gives the chicken a poor texture.  

Double fry!   

Fry at a low temperature first, then let it cook with the residual heat, and finally crisp at a high temperature.  

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