It's the preparation of the ingredients. First, you have to salt the chicken, but if it's salted, you can skip it. I bought whole chicken, took apart the part with a knife and fried it, so it wasn't salted, so I marinated the salt in the chicken beforehand and left it for more than an hour. The amount of salt is personal taste, but when it is served in the store, it is seasoned with salt about 1/100 of the amount of the ingredients. (It's not seasoned, it's seasoned!) If you want to salt a large amount of chicken, I recommend putting it in cold salt water. Salinity is 1.5% to 2%, so I recommend about an hour and a half.
If you look closely at the chicken leg meat, you can see that the domestic chicken is divided into two parts and the Brazilian chicken is divided into three parts. Follow the line and cut it back in half. I'd like to make a pretty big Karaage.

Add all the prepared seasoning seasonings.
Please add the ground ginger, and I have parsley at home, so I chopped it a little and put it in. It's your preference to use herbs. Add the egg yolk and mix it a lot. You may add a little ground garlic. (I like ginger more than garlic when it comes to unification food

Did you put a small spoon of starch powder in the chicken and add starch again? Mix until you feel like it. The reason why you add eggs after mixing them is to increase the moisturizing power of the eggs you put in to increase the moisturizing power. That is, to double the seasoning and the gravy. It's okay to put it to sleep after setting it up to step 3. (Make it up to here in advance, and fry it when a customer comes.)

I prepared 100g of starch flour mixed in 4:1.
It's 80g starch and 20g flour. Combine the pepper or chicken stock with a small spoon in the Karaage Powder.
The ratio of starch to flour is taste. Starch 3: Some people make flour 1,,
If you add Karaegaruna, chicken stock, etc. to the Karaage powder, you can make it more flavorful, and as you chew, you can make the skin and insides variously delicious.

x 100
For those of you who are making my karaage at home, this is the most difficult part, and it's very difficult for me to explain. You followed me well. If you look at the picture, the chicken is round, right? It's chicken breast, or something that's too small to fry, so I put them inside that I was going to throw away. First, spread the chicken legs wide. And put the meat inside Like wrapping a dumpling The chicken skin is the outside.
And if you're really going to eat a delicious, authentic, more deliciously made karaage than the Japanese, put the lid on the karaage and fry it a day later. Moisture evaporates to make it crispy and delicious.

It's so hard to explain by writing, so I'm attaching my hand...If you look at it, it's "ok", right? If you push the meat into the circle with the shell facing out, it will form like a dumpling.

Add nidoage to the oil. It's fried twice. I don't use a thermometer for frying, I just fry it in persimmon and frying color, so I don't know the exact temperature, but I fry it at low temperature for 3 minutes, let it rest at room temperature for 2 minutes, and then fry it for 1 minute and 30 seconds. The thicker the meat, the more time you need to fry it. It does not burn the outside, and it is to heat the inside of thick meat with residual heat. Tebasaki, or (chicken wing) bone parts were fried for 4 minutes, left for 3 minutes, and fried at 2 minutes high temperature.

If you want to eat it officially, with rice, miso soup, and salad