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Chicken karaage is Japanese fried chicken, doubly crunchy on the outside and super moist and juicy on the inside. The first time I tried chicken karaage was at Salt Steakhouse at the Jersey Shore, and I was hooked instantly. Just be sure to make extra, because everyone will be reaching for seconds!
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons Gefen Honey
2 teaspoons minced ginger or 6 cubes Gefen Frozen Ginger
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
2 pounds dark chicken cutlets, cut in 1-and-1/2-inch pieces
2 cups Gefen Cornstarch, or more as needed
5 cups oil
chopped scallions
In a bowl, combine soy sauce, vinegar, honey, ginger, and garlic. Add chicken, toss to coat, and let marinate for 30 minutes at room temperature.
Add the cornstarch to a 9×13-inch pan and coat each piece of chicken well. Shake off excess cornstarch.
In a large, deep skillet, heat the oil until piping hot. Deep-fry the chicken in batches for two minutes.
Transfer to a tray and let sit for five minutes, then refry for another two to three minutes or until extra-crispy.
Sprinkle with scallions and serve with spicy mayo.
Photography and Styling by Chay Berger
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