Karaage Chicken

By Sugar Salt Magic · 40 min

Ingredients

Instructions

1. In a bowl, mix the grated ginger, crushed garlic, soy sauce and mirin. Add the chicken pieces and coat them well. Cover and refrigerate for 10 to 20 minutes.
2. Line a plate or oven tray with paper towel and set a wire rack on top. Put the cornflour in a bowl. Heat the vegetable oil in a high-sided saucepan to 180°C / 350°F.
3. Take the chicken from the fridge. Coat each piece in cornflour and lower it gently into the hot oil, cooking in 4 to 5 batches so the pan is not crowded. Keep the oil between 170°C and 180°C / 340°F and 350°F.
4. Fry each batch for 1½ minutes, then move it to the wire rack. When all batches are done, fry them all again, starting with the first batch, for 1 more minute. Drain on the rack until all the chicken is cooked.
5. Serve hot with kewpie mayonnaise for dipping.

Summarized from Sugar Salt Magic's video. Watch it for the details.