Japanese Fried Chicken (Karaage Chicken)
1 hr 45 minYield: 2
Tender chicken thighs marinated in soy, sake and ginger, double-fried until crispy outside and juicy within.
| prepPat chicken pieces dry with paper towel | ||||||
| Vegetable oil for deep frying | Heat oil to 160°C / 320°F | First fry 160°C / 320°F, 2.5–3 min | Rest on paper towels 3–4 min; raise oil to 190–200°C / 374–392°F | Second fry 190–200°C / 374–392°F, 30–60 sec | Serve with lettuce & parsley | |
| 350 g chicken thigh fillets, cut into large bite-size pieces | Marinate chicken 30 min–1 hr | Drain chicken, coat with corn flour | ||||
| 1 tbsp soy sauce | ||||||
| 1 tbsp cooking sake | ||||||
| 1/2 tsp mirin | ||||||
| 2 tsp freshly grated ginger (including juice) | ||||||
| 20 g corn flour (cornstarch) | ||||||
| Shredded lettuce or cabbage | ||||||
| Sprigs of parsley | ||||||
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