Description
Ingredients
Units
Scale
- 4 skin-on chicken thighs, each thighs cut into 6 pieces
- 1 tsp grated ginger
- 1 tsp grated garlic (approximately 1 clove garlic)
- 1 Tbsp soy sauce
- 1 Tbsp sake
- 1 Tbsp mirin
- pinch of black pepper
- 1/2 cup corn starch
- frying oil
- To Serve Karaage
- handful salad greens or thinly sliced cabbage
- lemon wedges
- kewpie mayonnaise
Instructions
- In a mixing bowl, combine chicken, ginger, garlic, soy sauce, sake, mirin and black pepper give a good mix so chicken will coat evenly with the flavors. Cover with a plastic wrap and let it marinate for 15 to 30 minutes in a fridge.
- Heat frying oil 350°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
- Bring cornstarch on a shallow plate. Coat each pieces of the chicken with the cornstarch one by one and shake the excess off.
- Carefully drop the chicken pieces one by one into the hot oil and fry for 5 to 6 minutes or until golden brown fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
- Serve immediately on a plate with a handful sold greens, lemon wedges and kewpie mayonnaise. Enjoy!
