Sung Si-kyung's Karaage

• chicken thighs (skin-on) 400g
• cheongju (Korean rice wine) 1 tablespoon
• soy sauce 1 tablespoon
• minced ginger 1/2 teaspoon
• minced garlic 1/2 teaspoon
• curry powder a pinch
• ground black pepper a pinch
• potato starch 3 tablespoons
• cake flour 2 tablespoons
• cooking oil as needed
• lemon a little

Recipe 🍳

Cooking tips 💡

• Resting for 1 minute after the first fry allows heat to penetrate to the center, sealing in juices and making the second fry even crispier.
• After adding the chicken to the oil, do not disturb it until the coating has set to prevent it from coming off.
• Mixing in cake flour improves flavor, while dusting the outside with potato starch maximizes crispiness.

Recommended for 🙋

• ⭐Those who want to make izakaya-style karaage at home.
• ⭐Those looking for crispy, juicy fried chicken that pairs well with beer.