This is my Grandfather's Recipe. It is very similar to the Chicken Karaage served in some Japanese restaurants. However, I am Chinese
and we never call it Chicken Karaage :) You might get away with calling it Ja Gai (Deep fried chicken)or something but don't count on it :)
is very simple and the measurements are inexact :) Remember, an assload is relative.
Whenever I make deep fried food I like to make it in assloads, so make sure you have a lot of friends to enjoy it with.
An assload of chicken
wings - if you get the whole wings you can seperate them into wings and drummets
An assload of seasoning salt
An assload of cornstarch
An assload of soy sauce
If you have a deep fryer
make whatever preparations need be made. I use a wok
or a saucepan on high heat.
Pour enough oil in the wok to be able to submerge the chicken, maybe about 2 inches deep.
Rinse the chicken and shake it dry. Put the chicken in a large bowl and pour in enough soy sauce that you can coat each piece. Dust each piece with seasoning salt. When the oil is hot (Stephan Yan
's Chinese Thermometer
: Take a wooden chopstick
, touch it to the bottom of the pan, if bubbles form around the chopstick the oil is ready: DO NOT use plastic chopsticks. A wet chopstick is cheating.) Pour in some cornstarch and mix the chicken around with it, you want each piece to be coated in gooey soy/cornstarch. You're now ready to fry... place a single layer of chicken in the wok and fry until golden, maybe about 5-7 minutes. You don't want raw chicken do you?
I usually strip the meat of these and eat them with rice, but you can eat them with whatever sauce you like.