The famous chicken karaage recipe, these divine nuggets, super crispy in the mouth, that will take you far beyond your plate.
It would surprise me if you only made this recipe once.
Total Time:46 minutes
4 chicken thighs,
2 cm of grated ginger,
2 tablespoons of soy sauce,
2 tablespoons of mirin (Japanese wine vinegar)
2 tablespoons of sake (nihon-shu)
70 g of potato starch or cornstarch
remove skin, if desired; bone and cut chicken thighs into bites,
mix the soy sauce, mirin, sake and ginger, then add the chicken pieces. Mix well and
marinate at least 30 minutes,
heat your oil to 320°F (160°C),
Drain the chicken pieces, if necessary. Pane them in the starch,
Fry them for 2 minutes in small quantities, then take them out, placing them on absorbent paper,
let them rest for 3, 4 minutes. The chicken continues to cook gently.
before dressing, plunge them again for 1 minute in oil at 370°F (190°C),
Serve them with a piece of lemon and Japanese mayonnaise.
You can use chicken breast. In this case, the cooking time is reduced because the chicken breast is less juicy.
You can marinate your chicken between 30 minutes to 1 hour before cooking. If this is the case, leave it at room temperature. I've marinated it for 24 hours in the fridge and then I take it out 1 hour before cooking.
It is possible to put grated garlic in the marinade, but it is not mandatory.
In order not to lower the temperature of the oil, put only 5-6 pieces at a time.
The chicken continues to cook slowly during the phase out of the oil, resulting in a tender and juicy chicken.
Do not hesitate to serve them with the shichimi togarashi