Karaage Chicken ( Japanese Fried Chicken)

Karaage Chicken is our all time favourite dish, if you think about a dish you always order at a Japanese restaurant, this is our go to. Since COVID-19 I've been cooking everyday, and why not bring home our restaurant favourites.

Ingredients

• 2 x Large Chicken Breast Pieces

• 1/2 tbsp sea salt

• freshly ground black pepper

• Potato Starch

• All-purpose flour (plain flour)

• Neutral flavoured oil

Marinade

• 1 knob ginger ( grated)

• 1 clove garlic (minced)

• ½ Tbsp soy sauce

• ½ Tbsp sake

• ½ tsp sesame oil (roasted)

Serve alongside

• Lemon

• Japanese mayonnaise

Directions

1. Cut each chicken breast into small pieces and season with salt and freshly ground black pepper.

2. In a large bowl, combine ginger, garlic, ½ Tbsp soy sauce, ½ Tbsp sake, and ½ tsp sesame oil.

3. Add the chicken to the bowl and mix with your hands. Cover and keep in the refrigerator to marinate for 30 minutes.

4. Using a baking pan, place potato starch and all-purpose flour in a separate pile.

5. Lightly coat each chicken piece in the flour and dust off the excess flour. Then coat the chicken in the potato starch and remove excess starch.

6. Do that to all the pieces and set aside.

7. Preheat the oil in a heavy bottom pot at 163 ºC, gently submerge each chicken piece into the oil. Only place a couple in at a time, don't put too many in as it will drop the temperature of the oil, which causes the chicken to absorb to much oil.

8. Deep fry for 90 seconds, or until the outside of the chicken is a light golden colour. If the chicken changes colour too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying. Transfer to a wire rack to drain excess oil.

9.The chicken will continue to cook with the remaining heat on the wire rack. Continue with the remaining chicken. Between batches, pick up crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.

10. Now you have to deep fry for a second time : Now heat the oil to 177 ºC. Deep fry for 45 seconds, or until the skin is nice golden colour and crispy.

11. Transfer to a wire rack to drain excess oil.

Now serve the chicken with a lemon wedge and mayonnaise.

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