Chicken Karaage

Recipe from Facebook,  A Taste Of Vietnamese Home Cooking, ‎Kieu Shafai‎

The secret to crispy and juicy chicken is to triple fry as mentioned in my recipe.

I combined 3 recipes to get it perfect for them. Thumbs up for sure!

Chicken Karaage recipe:

1 lb skin-on chicken thigh, cubed to 1 and 1/2”
1 Tbsp sake
1Tbsp mirin
1 tsp sugar
2 Tbsp soy sauce
1 Tbsp ginger, grated
4 clove garlic, grated
1 egg, beaten
Black pepper
potato starch
cooking oil, for frying

Combine sake, mirin, soy sauce, and sugar. Blend well until sugar is dissolved. Add ground black pepper, grated ginger and garlic. Mix well. Add chicken cubes. Mix well and let it marinate in the fridge for 30 mins.

When ready to fry, blend egg and add to the marinated chicken. Mix well. Place plenty of potato starch in a shallow container. Coat chicken cubes both sides and place them in a baking tray. Let it sit for 5 mins.

When oil is ready, add chicken and deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last 30 seconds.