Chicken Karaage

INGREDIENTS

• 600g Chicken Thigh
• 4 tbsp Soy Sauce
• 4 tbsp Sake
• 2 cloves Garlic
• 2 tsp Ginger
• 120g Potato Starch
• 120ml Cooking Oil

STEPS

1. 1

   Cut 600g of chicken thigh into bite-sized pieces, keeping them similar in size for even cooking. Place them in a clean bowl.

2. 2

   Add 4 tbsp of soy sauce, 4 tbsp of sake, 2 cloves of garlic (minced), and 2 tsp of ginger to the chicken. Mix thoroughly, cover, and marinate in the refrigerator for 20 minutes.

   ⏱ 20 min

3. 3

   Remove the chicken from the marinade and let excess liquid drip off. Coat the pieces evenly with 120g of potato starch, pressing the starch onto the surface. Let the coated chicken stand for 5 minutes so the coating hydrates slightly.

   ⏱ 5 min

4. 4

   Heat 120ml of cooking oil in a deep, heavy pan to 170°C. Fry the chicken in batches for 6 to 7 minutes, turning occasionally, until the coating is crisp and golden brown and the thickest pieces reach 75°C for 30 seconds, with no pink meat and clear juices. Do not overcrowd the pan.

   ⏱ 6 min

5. 5

   Transfer the fried chicken to a wire rack or paper-lined plate and rest for 3 minutes before serving. Wash any utensils and surfaces that contacted the raw chicken.

   ⏱ 3 min