The Chicken Karaage - chicken thighs

Method

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