The recipe introduced this time is Japanese Fried Chicken "KARAAGE". I think that fried chicken itself can be found in almost every country, but "KARAAGE" is very popular among foreigners who have visited Japan for sightseeing due to its unique method of making and seasoning. The secret lies in the degree of crispy of the coating (of batter) of "KARAAGE" and the juicy in the chew. The recipes I will introduce can be easily made at home, so please try them.How to make "KARAAGE"MaterialChicken thigh 300gGrated garlic 1 pieceGrated ginger 1 pieceCooking sake 2 tablespoons1 tablespoon of soy sauce and 1/2 moreSesame oil 1 teaspoonEggs 1/2Fried oil, appropriate amount1 tablespoon of cake flour and 1/2 morePotato starch, 1 tablespoon and 1/2* 1 tbsp = 15 ml* 1 teaspoon = 5 mlHow to makeCut the chicken into large bites, knead the seasoning marked with ◯ above well, and put it in the refrigerator for about 30 minutes.Next, put the lightly beat an egg in 1. and knead well. If possible, leave it for another 30 minutes (if you don't have time, go to 3 immediately)Add the ingredients marked with ● above to 2 and mix.Fry in medium temperature oilTake it out before the fried color is enough and leave it for 2-3 minutes. Raise the temperature of the oilPut 5 back in hot oil and fry for 2-3 minutes until it has a nice brown color (done golden brown).By frying in two parts, the inside will be juicy and the outside will be crispy.