6
Japanese
Chicken Karaage
Allergens: Gluten, Soya, Sulphites
Japan's fried chicken, ginger-soy marinated, crisp-fried in small pieces.
Ingredients
- Vegetable oil 0.33 cup
- Sugar 2 tsp
- Soy sauce 2 tbsp
- Fresh ginger 1 tbsp
- Garlic 1 clove
- Lemon 0.33 cup
- Whole chicken 450 g
- Cornflour 0.33 cup
- Sake 1 tbsp
Method
- Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
- Add the chicken, then stir to coat evenly.
- Cover and refrigerate for at least 1 hour.
- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
- Line a wire rack with 2 sheets of paper towels and get your tongs out.
- Put the potato starch in a bowl.
- Add a handful of chicken to the potato starch and toss to coat each piece evenly.
- Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
- Transfer the fried chicken to the paper towel lined rack.
- If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
- Serve with lemon wedges.