Karaage Chicken (Japanese Deep-Fried)
February 02, 2014
Ingredients
Chicken
300g chicken thigh, sliced to bite sizes (Breast is fine but dark meat is preferred)
2.5 tbsp Kikkoman soy sauce
1/2 tsp finely grated ginger
1 pinch of sugar (A substitute for Sake, as used in the traditional recipes)
1/2 potato starch
Vegetable oil for deep frying
2-3 drops of sesame oil
Spicy Mayo
1.5 tbsp Kewpie (Japanese) mayo
1.5 tsp regular Sriracha sauce
Instructions
1) Heat up oil for deep frying in a large wok or deep fryer
2) Mix the sliced chicken, grated garlic, soy sauce and sugar in a bowl. Marinade for about 10 minutes
3) After 10 minutes, drain any excess soy sauce, and toss in a plate of potato starch until well-covered
4) Fry in batches for about 7-10 minutes until golden brown. Take out, drain and deep fry again for another 2-3 minutes until crispy (Double Frying). Set aside
5) Mix the Kewpie and Sriracha in a small bowl
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