My Secret Chicken Breast Karaage That's Light Yet Satisfying (Lemon Twist!)

By Sudachi · 45 min

Ingredients

Instructions

1. Cut the chicken breast into stick-shaped pieces about 3–4 cm thick, then prick each piece thoroughly all over with a fork.
2. Cut each stick into large bite-sized pieces, slicing across the grain at an angle.
3. Put the chicken in a bowl, crack in the egg and mix well until the egg is combined and coats the chicken.
4. Add the sake, sugar, grated ginger, grated garlic, salt and sesame oil and mix well.
5. Add 3 tbsp tapioca starch and mix until combined and creamy-looking. Cover and marinate in the fridge for 30 minutes.
6. Heat the oil to 160 °C. Meanwhile, combine 8 tbsp tapioca starch, lemon juice and lemon zest in a container, mixing with a fork, then squeeze the mix in your palms to form small clumps.
7. Coat each piece of chicken generously in the starch mixture, pressing to secure. Fry in the hot oil for 3 minutes.
8. Drain on a wire rack and rest 3–5 minutes; cook the next batch meanwhile if needed.
9. Raise the oil temperature to 180 °C. Return the chicken to the oil and fry for 1 minute, until crispy and golden.
10. Drain on a wire rack and serve.

Summarized from Sudachi's video. Watch it for the details.

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