Tori no Karaage

Name: Tori no Karaage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 500 g chicken thighs (bite-size pieces); Enough canola oil, for deep-frying; For marinade; 2 tablespoons soy sauce; 2 tablespoons sake; 1 tablespoon lemon juice; 1 teaspoon grated ginger; 1 teaspoon grated garlic; Pinch Salt and pepper; For coating; 1/2 cup potato starch (or flour); Garnish; 1/2 lemon; 4 shiso leaves

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meshiagare.tokyo

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Author : Mika

karaage chicken

Instructions

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Step 1

Prepare these ingredients.

Step 2

In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and mix thoroughly using a light kneading motion. Marinate for about 30 minutes.

Step 3

Heat oil to 170 degrees Celsius (338 degrees Fahrenheit).

Step 4

Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.

Step 5

Deep-fry the chicken right away for about 4 to 5 minutes. Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.

Step 6

After one minute, stir the chicken several times. It helps the moisture to evaporate, and it makes the chicken crispy.

Step 7

Take the chicken out and drain excess oil.

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