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In a bowl, add the soy sauce, garlic, ginger, rice wine vinegar, brown sugar, sesame oil, white pepper and whisk to combine.
Add the chicken pieces and stir to coat evenly.
Cover with cling film and refrigerate for at least 30 minutes.
In a shallow dish, combine the flours.
In a medium sized heavy bottomed pot, add about 1 inch of vegetable oil and heat until the oil reaches to 180 C. Get a plate ready with a couple sheets of kitchen towel and get your tongs/slotted spoon out as well.
Remove the chicken pieces from the marinade and toss them evenly in the flour mixture.
Fry the karaage in batches.
Overcrowding the pot will make the temperature go down drastically and the karaage will become greasy and less crispy.
Definitely not what we're trying to achieve here.
Fry the karaage until they are lovely medium brown colour and the chicken is cooked through.
Because they are in pieces, this should not take long.
Transfer the cooked pieces onto the kitchen towel lined plate and continue with the next batch.
Serve hot with generous squeeze of lemon.