Japanese Fried chicken (Karaage Chicken

• Meat

  • 350 g Chicken thigh, fillets

• Produce

  • 2 tsp Ginger including, juice
  • 1 Lettuce or cabbage
  • 1 Parsley, stem

• Condiments

  • 1/2 tsp Mirin
  • 1 tbsp Soy sauce

• Baking & Spices

  • 20 g Corn flour

• Oils & Vinegars

  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on japan.recipetineats.com

Description

Ingredients

• 350g / 12.3 oz chicken thigh fillets, cut into large bite size pieces (Note 1)
• 20g / 0.7 oz corn flour
• Vegetable oil for deep fry
• 1 tbsp soy sauce
• 1 tbsp sake
• ½ tsp mirin (Note 2)
• 2 tsp freshly grated ginger including juice
• Shredded lettuce or cabbage
• Parsley stem

Directions

• Pat chicken pieces dry. Put the chicken and the Marinade ingredients into a zip lock bag or a bowl.
• Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min - 1 hour.
• After this, heat enough oil in a deep pot or pan, about 3-4 cm/1.2-1.6 inch depth, to 160C / 320F (Note 3).
• Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece.
• Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5 - 3 minutes (Note 4).
• Take the chicken out of the oil and rest for at least 3-4 minutes (Note 5) on paper towels. Repeat with remaining chicken.
• Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C / 374-392F(Note 3).
• Put the chicken back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken.
• Serve immediately with shredded lettuce and parsley for decoration if using.

Nutrition