It is my opinion, the secret to getting extra crispy Chicken Karaage is to double fry the chicken pieces. Fry them once until they are light golden brown and drain on a rack. Once all the pieces are fried the first time, add them to the oil again to fry a second time. Then it’s back to the rack to drain any excess oil off. That 2nd fry creates that deep golden brown and shatteringly crisp on the outside. Enjoy!
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