Soy sauce fried chicken

Chicken second courses

All Japanese pursues how to cook perfect “Karaage” once in their lifetime, including me. I inherited my mom‘s skill, and I did a lot of research for a long time by reading cookbooks, and interviewing many chefs. I’ve gotten four tips so far. ??Remove the fat completely. Don’t be lazy! ??Marinate for 15 minutes. ?(Salt permeates into chicken in 15 min) ? Don’t over fry. (Fry chicken for 1min/side and let it rest for 5min to continue cooking) ? Fry twice [first fry + rest + second fry] (Liquid absorbs into flour from chicken at the first frying, and the liquid is released from the flour at the second frying. This makes the fried chicken crispy not soggy)