My cooking group covered Japanese Farm Food last month and I made this dish. Our hosts were Japanese and said her mom would pack this in school lunches. I don't know how they made it to lunch time! These were positively addicting!
Note: I used skinless, boneless chicken thighs and full salt soy sauce (Kikkoman). I marinated them for about 2 1/2 hours and they were seasoned perfectly. The recipe says you can marinate overnight but I wouldn't. They'd be far too salty for my preference.
http://www.vietworldkitchen.com/blog/2012/12/japanese-fried-ginger-chicken-recipe-karaage.html
http://www.vietworldkitchen.com/.a/6a00d8341ef22f53ef017d3e6ff17d970c-500wi
Note: I used skinless, boneless chicken thighs and full salt soy sauce (Kikkoman). I marinated them for about 2 1/2 hours and they were seasoned perfectly. The recipe says you can marinate overnight but I wouldn't. They'd be far too salty for my preference.
http://www.vietworldkitchen.com/blog/2012/12/japanese-fried-ginger-chicken-recipe-karaage.html
http://www.vietworldkitchen.com/.a/6a00d8341ef22f53ef017d3e6ff17d970c-500wi