Chicken Karaage
Source of Recipe
Peter.wj.lee on Instagram
Recipe Introduction
Jessica found this recipe on Instagram and asked that we try it. I�m so glad she did. This is some of the best chicken I�ve ever tasted. Mike loved it, too. It is amazingly tender and juicy and yet more crisp than any chicken I�ve ever eaten before. I found the potato starch at the Asian market - none of the regular grocery stores had it. Make sure to make the Miso Aioli (in the sauce section) for dipping. It is the perfect go-with.
List of Ingredients
1 lb. boneless chicken thighs, cut into bite-sized pieces
1 inch piece of ginger, minced or grated
2 cloves garlic, minced or grated
3 T. light soy sauce
1 T. sake (or mirin or rice wine vinegar)
1 T. sugar
2 C. potato starch
Recipe
Mix together the ginger, garlic, soy sauce, sake, and sugar in a bowl. Add the chicken and mix well. Let marinate 15-20 minutes. When done, drain and dredge well in potato starch.
Fill a large, heavy saucepan 1/3 with vegetable oil. Heat to 325F. Fry the chicken pieces until golden � about 3 minutes. Remove from the oil and place on a paper towel lined dish for 5-10 minutes. Raise the temperature of the oil to 350F.
Fry the chicken pieces again for another 1-2 minutes � until deeply golden and very crisp. Place on a cooling rack and serve hot with Miso Aioli.
Serves 3. Maybe 4. But probably 3.
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