My (simple) Chicken Karaage


Here again, is another chicken recipe from this chicken lover!

What you need:

about 1 kilo of chicken thigh fillets (I did NOT take out the skin :)), cut into 1 inch pieces

1 thumb sized ginger, peeled and chopped very finely

2 cloves garlic, minced

6 tablespoons soy sauce

4 teaspoons white sugar

corn flour for dredging (most recipes for karaage uses potato starch — I always have corn flour in my pantry so I use this all the time instead)

oil for frying

What you need to do:

In a bowl, mix together the ginger, garlic, soy sauce and sugar. Add the chicken pieces and with your clean hands, mix the chicken and the marinade together. Cover the bowl and place in your refrigerator for at least an hour.

Heat some oil in a fryer. Put some corn flour in a bowl and to that add about a handful of your marinated chicken pieces. I used my fingers to make sure the pieces are coated with the corn flour. Fry until brown and crispy.

Place cooked chicken pieces on a metal strainer. Repeat with the rest of the uncooked chicken pieces, adding corn flour when necessary.

Serve by itself or with rice and vegetables, with Japanese mayonnaise and barbecue sauce or just plain mayo.

Half the recipe if you think this is too much chicken, but for the three of us in the family, it was heaven. Of course there were some leftovers, which were immediately devoured the day after.



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