My karaage is sweetly seasoned. I have eaten fried chicken at many restaurants, but I think our karaage is the best. If you think sweet seasoning is not acceptable, please give it a try. The rumor got around that Ahi’s karaage was somehow delicious, and at my high school’s sports day, I packed a lunch box full of karaage and completed the lunch box by exchanging with my friends.
I think it depends on the family what they use for the batter. I’ve always been a fan of potato starch. After experimenting with different proportions, I think half potato starch and half flour is fine for the texture and many other reasons. I also have a recipe for making a crunchy batter. For more details, please see this article.
Any part of pork is ok for karaage. Each has its own delicious taste. We usually buy a big block of neck, cut it to thin slices and cubes before freezing. Neck part has a certain structure of muscles and the taste is just amazing. The way the muscles have worked and developed gives us an opportunity to enjoy many kinds of tastes at the same time.Ready grinded ginger and garlic pastes are totally useful for this recipe. Though I must say, the smell and taste of freshly grinded ginger and garlic is from another world. I hope you give grinding a try!You can freeze prepared pork and make karaage whenever you want. I always prepare double or triple the amount and just put the extra in storage for the future.Wipe the pork well to get excess marinade off and then roll in potato starch. This part of the process is important so I advise to wipe all the pork before rolling a single one in potato starch.Don’t let the pork wait, just put the pieces directly into the fryer, one by one, after rolling them.