Chicken Karaage

Approx 500g of boneless chicken thigh, chunky cubes
Marinade:
- 1 knob ginger for grating (You’ll only need ½ tsp grated ginger)
- 1 clove garlic
- ½ Tbsp soy sauce
- ½ Tbsp sake (chinese wine or skip)
- ½ tsp sesame oil
Flour Coating:
- ½ teaspoon salt
- 2 tablespoon potato starch/cornstarch
- 2 Tbsp plain flour (Add more flour in similar proportion as necessary)
Method
- Marinade chicken accordingly for about 20-30mins
- Dredge the chicken in plain flour + salt, dust of excess
- Dredge the same piece in potato starch, dust of excess
- Deep fry piece by piece at 180degree c for about 1.5mins, let cooked pieces drip on rack while frying other pieces
- Deep fry all the pieces again for the second time to get golden brown coating
Original Recipe from JustOneCookbook