Karaage
- 450
g
chiecken thighs
- 2
Tbsp
sake
- 2
Tbsp
soy sauce
- 2
cm
ginger
- 200
g
corn or potato starch
- 750
ml
frying oil
- 2
spring onions
- 50
g
coriander leaves
- Cut chicken into 5-6 pieces
- Peel and grate ginger, mince spring onions and coriander
- Combine sake, soy sauce, ginger, and add chicken
- Marinate for at least 30min
- Preheat fying oil and prepare
- Drain chicken pieces and cover then in starch
- Deep-Fry for 90s, then remove remaining pieces in the oil
- Deep-Fry again for 45s