Chicken karaage

Chicken karaage

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
600g boneless, skinless chicken thighs
125g potato flour
canola oil, for frying
1 tablespoon nori flakes
lemon wedges, to serve

Marinade

Quantity Ingredient
60ml japanese soy sauce
2 tablespoons mirin
1 tablespoon japanese rice vinegar
2 teaspoons finely grated ginger

Method

  1. To make the marinade, combine all the ingredients in a small bowl.
  2. Cut the chicken into six 3–4 cm pieces and put in a large bowl. Add the marinade and toss to coat the chicken. Place in the fridge to marinate for 1 hour.
  3. Remove the chicken from the marinade. Put the flour in a bowl. Toss several pieces of chicken in the flour to coat and transfer to a plate. Repeat with the remaining chicken.
  4. Half fill a wok or deep frying pan with the oil and place over medium–high heat. When the surface of the oil is shimmering, add a piece of chicken. If the chicken sizzles on contact, the oil is ready. Add half of the chicken and fry for 4–5 minutes, or until golden. Remove with a slotted spoon and transfer to some paper towel to drain. Allow the oil to reheat, then fry the remaining chicken.
  5. Scatter over the nori flakes and serve with the lemon wedges on the side.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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