Fried Chicken – Karaage
Ingredients
4 Tegel skinless boneless chicken thigh fillets, each cut into about 8 pieces
MARINADE
3 Tb soy sauce
2 Tb sake
3 cm fresh ginger, grated finely
COOKING
4 Tb Cornflour
Oil for deep frying (I use rice bran)
Lemon or lime slices to garnish
Sesame seeds to garnish (optional)
DIPPING SAUCE
4 Tb light soy sauce
1 Tb caster sugar
2 Tb sake
1 star anise
Description
Karaage chicken is very popular in Japan, often enjoyed as a snack on the way home from work with a beer.
Method
Pat chicken pieces dry, and marinate in the soy sauce, sake and fresh ginger for at least 10 minutes (longer is fine).
Heat oil in a small pot suitable for frying, pan or wok to a medium heat. Drain off marinade and toss the cornflour through the chicken mix to coat. Shake off any excess and then cook pieces in batches, being careful not to overcrowd the cooking vessel. Cook until they are crispy and cooked through – about 4-6 minutes each.
Dipping Sauce: Simmer the ingredients in a small pot for 5 minutes.
Serve chicken with small bowls or dipping sauce, mustard and lemon or lime wedges.
Categories
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