Japanese Crispy Fried Chicken - Karaage

By Matthew Fisher
Servings: Serves 6

Ingredients

• 2-3 pounds boneless chicken thighs (could also try breast/thigh mix)
• 2 tablespoons freshly grated ginger
• 6 cloves chopped garlic
• 1/3 cup soy sauce
• 3 tablespoons sake
• ground black pepper
• 2 cups potato starch or corn starch

Preparation

Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and sake.

Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 30 minutes (or more).

In a deep frying pan or a wok, heat canola oil to medium-high heat.

Dust the chicken with potato starch and fry in the oil until golden. The chicken does not need to be covered, but you should use enough oil to maintain a high temperature.