Chicken Karaage (Sesame Fried Chicken

• Meat

  • 1 lb Chicken breasts/thighs, boneless and skinless

• Produce

  • 3 inches Ginger, fresh

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 Cornstarch

• Oils & Vinegars

  • 1 Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 6 tbsp Japanese cooking sake

Found on rasamalaysia.com

Description

Ingredients

• 1 pound boneless and skinless chicken breasts/thighs, cut into cubes
• 6 tablespoons Japanese cooking sake
• 3 tablespoons soy sauce
• 3 inches fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
• 1 teaspoon sesame oil
• Cornstarch
• Oil, for deep frying

Directions

• Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours. Transfer the chicken pieces out of the marinate and coat them evenly with cornstarch, in a plastic bag such as Ziplock. Shake off the excess cornstarch. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying (350F – 375F), drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.