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Fried chicken is one of my favourite food. I have tried several version of fried chicken and one of my favourite has to be Chicken Karage, which is japanese fried chicken. It is extreme moist and tender and yet very crispy on the outside. The skin is just so good. I have learned that Korean fried chicken were steamed before they were fried. It is like twice cooking. I wonder what the japanese do with it? Whatever it is, It is so good and the wasabi mayonaise that came with it just made it better. Does anyone know the secret?
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