I refried the karaage to heat it up, turned out great. Making those yesterday was actually the first time I had deep fried anything at home. I made a big batch from six whole chicken legs, will buy deboned thighs next time as the prep for those took quite a long time (haven’t deboned any in ages, woe slow me…).
Frying wasn’t that bad but a bit messy. Need to tinker with the process a bit to make the crust more fluffy (especially the parts that involve potato starch).
For recipe I more or less followed the ”all 1” from NHK’s ”Dining with the Chef”.
So yeah… might actually make the trip to the city center the next time I hanker for karaage, the one served at the restaurant in my local Muji is excellent. I used the same rice though 😉
by dhruan