Portly Cooks | Karaage

Karaage

Sometimes it’s the simple things in life that make all the difference. I recently went to Japan and had one of the best trips of my entire life. This little dish I tried in an Izakaya sitting on an upturned beer crate with a beer at a table with similar construction, it was awesome.  It did make me crave it for the rest of my trip and who doesn’t love fried chicken.  So after much searching and trying different things, this is my version of Karaage.

  • 2 Chicken Thighs (Skin on and De-boned)
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • ½ tsp Ginger Powder
  • ½ tsp Garlic Powder
  • 1 cup Potato Starch (for coating)
  • Oil (for frying)

If your chicken thighs still have the bone in, just snip it out with a pair of scissors. Once the bone has been removed cut each thigh into four pieces.  In a bowl mix together the soy, sake, ginger and garlic and then add the chicken.

Leave to marinade for at least an hour.  Once marinated, heat about an inch of oil in a sauce pan, or if you have one use a deep fryer.  Put the potato starch in a Ziploc bag and then add the chicken pieces. Zip the bag and shake until the chicken is nicely coated.  Finally deep fry the chicken until golden and crispy.

PG

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