My Karaage and the Batter
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.
Pork Karaage, No Sake, No Mirin
- pork block 400 g
- soy sauce 3 tablespoon
- brown sugar 3 tablespoon
- water 1 tablespoon
- ginger 5 g
- garlic 2 cloves
- potato starch
- olive oil
- plastic bag
- fryer or pot for deep fry
- kitchen paper
- frying tong
- Cut pork to chunky cubes (about 3cmx3cmx3cm)
- Grind ginger and garlic. Combine soy sauce, brown sugar, water, ginger and garlic in the bag and mix it well.
- Rest the meat in the fridge more than 30 minutes.You can freeze and preserve it.
- Put pork in the seasoning bag and mix with a massaging motion. Let the pork come in fridge for a few hours, for a stronger taste let them rest overnight.
- Heat oil to 180 degrees. Wipe the pork with kitchen paper.
- Roll pork lightly in potato starch and put it directly in the hot oil.
- Fry for 3-5 minutes. Pork is ready when the sizzling sound calms down and pork has a nice brownish surface. Drain the ready pork on kitchen paper.