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

1. Marinade chicken accordingly for about 20-30mins
2. Dredge the chicken in plain flour + salt, dust of excess
3. Dredge the same piece in potato starch, dust of excess
4. Deep fry piece by piece at 180degree c for about 1.5mins, let cooked pieces drip on rack while frying other pieces
5. Deep fry all the pieces again for the second time to get golden brown coating

Original Recipe from JustOneCookbook