Japanese triple-fried chicken (kara-age

• Meat

  • 400 g Chicken thigh, skin on fillets

• Produce

  • 1 tbsp Ginger
  • 1 Lemon, slices

• Condiments

  • 60 ml Soy sauce, light

• Baking & Spices

  • 75 g Potato flour
  • 1 pinch Salt
  • 1 Shishito pepper
  • 1 pinch Sugar

• Oils & Vinegars

  • 1 Oil

• Beer, Wine & Liquor

  • 2 tbsp Sake

Found on nonnascooking.com

Description

Directions

• Slice the chicken into large pieces, about 5 cm across. Transfer to a non-reactive (glass or ceramic) bowl. Combine the soy sauce, sake, ginger juice and sugar and pour over chicken, turning to coat. Marinate for about 15 minutes.
• Place the flour in a large bowl and stir through the salt. Use chopsticks to pull the chicken out of the marinade and drop it into the flour, one piece at a time. (Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together.)
• Heat the oil in a large saucepan or wok to 190°C [visual indicator]. Dust off excess flour from the chicken, and add the chicken to the oil. Deep-fry for 1 minute. Transfer the chicken to a rack and rest for 30 seconds. Return the chicken to the oil and fry for 30 seconds, and then rest on a rack for another 30 seconds. Return the chicken to the oil and fry for 30 seconds, and then rest for 1-2 minutes in a warm place.
• Fry the shishito pepper in the oil for 1 minute, then drain.
• Serve the chicken with lemon and a little Japanese mayonnaise dusted with shichimi tougarashi and a single shishito pepper.