Ingredients
- Ingredients to marinade for 15 minutes:
- 600g chicken thighs
- 3 tbsp light soy sauce
- 2 tbsp Obento cooking sake
- 1 tbsp grated ginger
- ½ tsp sugar
- Ingredients for triple-fry :
- ¾ cup all-purpose plain flour
- ¾ cup potato starch
- 1 litre vegetable oil for deep frying
- At last, to serve lemon slices (cut in wedges)
Method
- Cut the chicken into 5cm pieces.
- Marinade the chicken with the soy sauce, sake, ginger and sugar, and stand for 15 minutes.
- To dredge the chicken : Prepare all-purpose plain flour and potato starch in two separate large bowls.
- Lightly dredge a marinated chicken, one piece at a time, in the flour and dust off the excess flour. Then, dredge in the potato starch and remove the excess starch. Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together.
- Allow the floured chicken to stand, uncovered for at least 5 minutes before frying.
- Triple-fry method for the crunchiest and juiciest karaage chicken:
- Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches.
- 1st fry : For each batch, deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds.
- 2nd fry : Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds.
- 3rd fry : Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a two minutes on a wire rack.
- Serve the chicken with lemon wedges
Product used in recipe
- Obento - Cooking Sake
