Chicken Karaage (Japanese Fried Chicken)...from the kitchen of One Perfect Bite courtesy of Japanese cooks everywhere Ingredients: 1 cup low-sodium soy sauce
1-1/2 tablespoons freshly grated ginger
2 teaspoons minced garlic
1 pound boneless skinless chicken thighs, each cut in 4 pieces
2 cups cornstarch
2 quarts vegetable oi for deep frying
1 lemon, cut into wedges for serving
Directions: 1) Combine soy sauce, ginger and garlic in a blender jar. Puree to make a marinade.
2) Place chicken in a large freezer bag and cover with marinade. Refrigerate for 3 to 24 hours, turning pieces occasionally.
3) Drain chicken and roll in cornstarch to coat.
4) Heat oil to 350 degrees F in a Dutch oven.
5) Drop chicken, a few pieces at a time, into hot oil and cook until golden brown, about 6 minutes. Remove from oil with a skimmer and drain on paper towels. Yield: 3 to 4 servings.
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