Karaage

By RecipeTin Japan · 40 min

Ingredients

Instructions

1. Pat the chicken dry with paper towel. Put it in a bag or bowl with the marinade ingredients (soy sauce, sake, mirin, ginger) and massage so every piece is coated. Marinate 30 minutes to 1 hour.
2. Heat enough oil in a deep pot to 160°C/320°F, with the oil about 3-4 cm/1¼-1½ in deep.
3. Drain the excess marinade from the chicken, blot the pieces on paper towel, and put them in a bowl.
4. Sprinkle the cornflour over the chicken and turn the pieces to coat each one.
5. Fry the chicken in batches, adding pieces one by one, for about 2.5-3 minutes. Move them around so they don't stick to the bottom.
6. Remove the chicken and rest it on paper towel for at least 3-4 minutes. Repeat with the remaining pieces.
7. Skim any flour crumbs from the oil, then raise the heat to 190-200°C/374-392°F.
8. Return the chicken to the oil in batches and fry for about 30 seconds to 1 minute, until golden brown and crunchy.
9. Serve immediately, decorated with shredded lettuce and parsley if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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