Karaage-Japanese Fried Chicken |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time. Ingredients:
600 g boneless skinless chicken thighs |
2 tablespoons soy sauce |
2 tablespoons sake |
2 teaspoons fresh ginger juice (i grate fresh ginger root, then squeeze between my finger tips to extract the juice) |
5 tablespoons cornstarch |
vegetable oil (for deep frying) |
Directions:
1. Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
2. Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
3. Pat the chicken dry with paper towel and then toss in the corn starch.
4. Heat the oil to 165-170C degrees and fry slowly and well.
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