Chicken Karaage
Source of Recipe
Peter.wj.lee on Instagram
Recipe Introduction
Jessica found this recipe on Instagram and asked that we try it. I’m so glad she did. This is some of the best chicken I’ve ever tasted. Mike loved it, too. It is amazingly tender and juicy and yet more crisp than any chicken I’ve ever eaten before. I found the potato starch at the Asian market - none of the regular grocery stores had it. Make sure to make the Miso Aioli (in the sauce section) for dipping. It is the perfect go-with.
List of Ingredients
1 lb. boneless chicken thighs, cut into bite-sized pieces
1 inch piece of ginger, minced or grated
2 cloves garlic, minced or grated
3 T. light soy sauce
1 T. sake (or mirin or rice wine vinegar)
1 T. sugar
2 C. potato starch
Recipe
Mix together the ginger, garlic, soy sauce, sake, and sugar in a bowl. Add the chicken and mix well. Let marinate 15-20 minutes. When done, drain and dredge well in potato starch.
Fill a large, heavy saucepan 1/3 with vegetable oil. Heat to 325F. Fry the chicken pieces until golden – about 3 minutes. Remove from the oil and place on a paper towel lined dish for 5-10 minutes. Raise the temperature of the oil to 350F.
Fry the chicken pieces again for another 1-2 minutes – until deeply golden and very crisp. Place on a cooling rack and serve hot with Miso Aioli.
Serves 3. Maybe 4. But probably 3.
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