Steve's Karaage Chicken
Japan's answer to fried chicken, popular in sushi bars and as a snack, easy to make, easy to eat! Serve with Kewpie Mayonnaise.
Mix all marinade ingredients with chicken and leave for 1 - 2 Hours
When oil is hot, roughly hand mix flour, starch and egg with chicken marinade. Roll in some additional flour and place on cold plate in batches until ready to fry.
Fry off in batches at 180c in peanut and or canola oil until crispy and golden. 3-5 mins depending on size of chicken chunks.
Serve with Asian salad, Edamame, noodles or miso.
(Pronunciation of Karaage)
500g Chicken Thighs cut 2-5cm cube (breasts can be used)
3 cloves crushed Garlic/ 1 heaped tsp minced
1 heaped tsp minced ginger or grated raw
1 TBS Chinese wine
1 TBS Light Soy
1 tsp Salt
1 tsp Pepper
1 tsp Sugar
1 pinch Umami (about ¼ tsp)
¼ cup potato starch
¼ cup plain flour (plus additional)
½ beaten egg