The Perfect "Kara Age" - Juicy Chicken Recipe

Kara age is a variant on the popular Japanese fried chicken (boneless chicken part). My family loves "kara age" very much, we can simply eat it on its own. This simple recipe makes a very juicy chicken in the inside, while still very crunchy on the outside.
You can use the traditional recipe of kara age that you can find here or may use the following modified recipe from our house :)

Kara Age - Our recipe

2 tsp of chicken/meat curry powder
1 tsp of pepper + black pepper
a pinch of salt
 a pinch of turmeric
1 1/2 lb boneless skinless chicken thighs
1/4 cup of plain yogurt

1 cup of cornstarch for dusting
oil for frying
lemon wedges for serving (optional)

Preparing the chicken
Wash the chicken and pat it dry. Make sure the chicken is dry enough. Use paper towel if necessary.
Cut the chicken into small cubes.

Marinating the chicken
Mix curry powder, black pepper, salt, turmeric and the chicken in a bowl. Add  the yogurt and mix well. Leave it for around 10 minutes.

Frying and Serving the Kara Age
Put the cornstarch in a bowl and dredge the chicken to coat.
Deep fry in medium heat until both side is nice and brown.
Kara-age is normally served with slices of lemon :)
1. The use of yogurt makes the chicken very much soft, tender and juicy in the inside, but still crunchy on the outside.
2. Ive tried to change the corn starch with the all purpose flour and the kara age is still as crunchy as when I used the corn starch (for the coating).

Readmore »