CHICKEN KARAAGE

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Out of all the recipes I’ve shared with you guys, this is definitely my favourite one and I am pretty sure once you try it out it would be your favourite too!

Calories aside, there is no downside to this meal and it is okay to spoil yourself once in a while. Japanese fried chicken is amazing- the flavour and texture are great and you can’t go wrong with a good recipe. You can serve it with anything really but I prefer it with potato wedges. My friends and I just had it on it’s own but it is also a great starter or snack if you are hosting people at a games night or having friends round to watch a game. You can also serve as a meal and for those of you who have kids, I just might have saved you with this recipe because they will absolutely love it and it doesn’t take long to make.

Everyone can try this out and you will be super pleased with the result (guys too!). Please give it a try and let me know how it turned out for you.

Enjoy

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HeyEater Hints & Tips

I know it is not that easy to find potato starch! If you look in your local Japanese store you should be able to find it there and I’m sure a few supermarkets stock it as well (especially in the US). But just incase, you can use cornstarch as a substitute but the texture will be different.

For Sake- You should find this easily but if you really have to, the best substitute will probably be water as the sake is there for the flavor

If you don’t have a heavy bottomed pot, a normal deep pan is fine as long as you have enough oil, a deep fryer will work as well!

Enjoy!

Recipe and ideas ( Marc-norecipes.com)

Photos by – Didun Odukale

Ingredients

1 pound chicken thighs – boneless skin-on boneless, skin-on cut into 1 in. pieces

1 tablespoon ginger grated

1 clove garlic grated

2 tablespoons soy sauce use tamari to make it gluten-free

1 tablespoon sake

2 teaspoons granulated sugar

1/3 cup potato starch

vegetable oil for frying

lemon for serving

Method

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

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2. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Put the potato starch in a bowl

3. Add a handful of chicken to the potato starch and toss to coat each piece evenly.

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4.Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to a paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it’s a darker color after it’s cooled off once.

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5. Before serving, sprinkle a pinch of sea salt on the chicken and serve with lemon, fresh coriander and mild sriracha chilli sauce

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