Recipe Japanese fried chicken Kaarage
Rated 3.7 stars by 19 users.
Portion
2 portions
Preparation time
35 minutes
Cooking time
5-10 minutes
Ingredients
- 2 chicken thighs or breasts, cut into pieces
-
2 tablespoons mirin
-
2 tablespoons sake
-
2 tablespoons soy sauce
-
2 garlic cloves, minced
-
1 tablespoon grated ginger
-
4 tablespoons potato starch
- Salt and pepper to taste
-
Vegetable oil for frying
Instructions
In a large bowl, combine the mirin, sake, soy sauce, minced garlic and grated ginger.
Add the chicken pieces to the bowl and coat well with the sauce. Leave to marinate in the fridge for at least 30 minutes, or ideally for a few hours to allow the flavours to develop.
Lightly drain the chicken pieces.
Place the potato starch in another bowl. Generously roll each piece of chicken in the potato starch, making sure it's well coated.
Heat your deep fryer over medium heat (or vegetable oil in a saucepan). When the oil is sufficiently hot (around 170-180°C), gently dip the chicken pieces into it, working in small batches to prevent the pieces from sticking together.
Fry the chicken pieces for approximately 5 to 7 minutes. Remove from oil with a skimmer and drain on paper towels.
While the chicken pieces are still hot, season them lightly with salt and pepper. We recommend sprinkling chopped spring onions on top and serving with a good mayonnaise and lemon wedges.
Recipe notes
For the dipping sauce you can use the reserved marinade, brought to the boil for a few minutes to make it safe to eat.
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