Back to 2 servings 350 g/12.3oz chicken thigh fillets ), , cut into large bite size pieces (Note 1 20 g/0.7oz corn flour, / cornstarch Vegetable oil for deep frying 1 tbsp soy sauce 1 tbsp cooking sake 0.5 tsp mirin ), (Note 2 2 tsp freshly grated ginger, including juice Shredded lettuce or cabbage Sprigs of parsley
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1 Step 1: Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.2 Step 2: Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.3 Step 3: Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½”.4 Step 4: Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.5 Step 5: Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.6 Step 6: Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.7 Step 7: Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.8 Step 8: Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).9 Step 9: Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.10 Step 10: Serve immediately with shredded lettuce and parsley for decoration if using.getsaucepan.com/r/c2c963bc-b8ce-4e71-b1da-4454402416b5 · Original: https://japan.recipetineats.com/japanese-fried-chicken-karaage-chicken/
