Chicken Karaage

Name: Chicken Karaage
Total time: 40 min
Cuisine: Japanese
Ingredients: 450 grams Boneless skin Chicken; 1 tablespoon Ginger; 1 clove Garlic; 2 tablespoons Soy sauce; 1 tablespoon Sake; 2 teaspoon Granulated sugar; 1/3 cup Potato starch; 1/3 cup Vegetable oil; 1/3 cup Lemon

40 minHardJapaneseChicken

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Gluten-freeDairy-freeHigh protein

Ingredients

Serves 4

Method

1
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
2
Add the chicken, then stir to coat evenly.
3
Cover and refrigerate for at least 1 hour.
60:00
4
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
5
Line a wire rack with 2 sheets of paper towels and get your tongs out.
6
Put the potato starch in a bowl
7
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
8
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
9
Transfer the fried chicken to the paper towel lined rack.
10
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.
11
Serve with lemon wedges.

Source: original recipe