Chicken Karaage

Chicken Karaage (16 Mar 2012)

Chicken Karaage is more like a snack, dangerously addictive and almost always gone before it hits the dining table. This explains my blurry picture... I was trying to smack away the little fingers before all the chicken pieces were gone!

I've gone through a number of recipes & while all the marinades are similar, the key to a good deep fry is always making sure you get a crunch that last on the outside. So for this recipe, I have used the traditional potato starch but I believe any kind of flour would do nicely ie. plain, corn or even a combo.

Chicken Karaage Recipe

~ Marinade, Strain dry, Flour ~

Ingredients:

2 boneless chicken thigh with skin, cut into nugget size

Marinade:

2 tbsp ginger juice (reduce if you don't like ginger)

2 tbsp soy sauce

2 tbsp mirin or Chinese sweet rice wine (the white kind)

Potato starch for dusting

Method:

1. I kept the chicken skin on but if you could remove if you don't want any fat. Cut the meat into nugget size as the meat will shrink into bitesize after deep frying.
2. Marinade the chicken for at least 1 hour. I marinaded it in the morning and left it in the fridge before leaving for work and fried it in the evening.
3. Heat up oil. Strain the chicken pieces before dusting it with potato starch.
4. Deep fry until golden brown. Ready to serve!