Chicken Karaage
Here is my juicy and crispy version of a chicken karaage. Best servers with thinly sliced cabbage, lemon and Shredded daikon topped of with Ponzu.
Ingredients
- 400 g chicken thigh, without skin
- 2 cm knob of ginger, minced
- 6 gloves garlic, minced
- 1 tbsp soy Sauce
- 1 tbsp sake
- 1 tbsp mirin
- 4 tbsp water
- 4 tbsp cornstarch
- good amount of vegetable oil
Optional sides
- ¼ Daikon (Oroshi), shredded fine.
- Cabbage, thinly sliced
- Green onions
- Lemons
- Ponzu
Instructions
- Marinate the chicken pieces in a bowl or ziplock bag with all the marinate for at least 30minutes.
- Meanwhile cut your lemons or cabbage.
- In the same bowl or bag add the cornstarch to your marinated chicken until fully covered.
- Heat up your oil in a wok or pan and add your chicken for 3-4minutes.
- Take out your chicken and leave it on a paper towel for a few minutes until frying a second time.
- After 2 minutes fry again for 30seconds or till golden brown.
- Serve with sliced lemon, thinly sliced cabbage and your are done! Enjoy ✌🏼