Easy Karaage - Gluten-Free | Japanese Home Cooking #shorts #glutenfree

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Peel and grate the ginger, crush the garlic, then whisk them with the sake and gluten-free soy sauce in a large bowl to make the marinade.
2. Cut the chicken thighs into 5–6 pieces each, about 1½ inches (3.8 cm).
3. Season the chicken lightly with Diamond Crystal kosher salt and black pepper.
4. Add the chicken to the marinade, coat it well, and leave it for 30–60 minutes.
5. Mix the potato starch (or cornstarch) and rice flour in a medium bowl and whisk well.
6. Heat the oil in a pot to 340°F (170°C). Drain the chicken from the marinade and coat each piece in the starch mixture.
7. Fry the chicken in small batches for 90 seconds, or until light golden. Drain on a wire rack and use the remaining heat to finish the rest. Sieve out crumbs from the oil.
8. Raise the oil to 350°F (180°C). Fry the chicken a second time for 45 seconds, or until crispy and golden brown. Drain on a wire rack.
9. Serve straight away with lemon wedges and optional parsley, lettuce, shichimi togarashi and Kewpie mayonnaise.

Summarized from Just One Cookbook's video. Watch it for the details.

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