Chicken Karaage

Chicken Karaage. I used to work in a Japanese restaurant and this dish was extremely popular. Below is the recipe used. 

- 600g chicken thighs
 - 3 teaspoons Light Soy Sauce
 - 3 teaspoons Sake
 - 3 teaspoons Mirin
 - 1/4 garlic clove (or more depending on taste)
 - same amount of ginger (or more depending on taste)
 - Potato Starch
 - Vegetable Oil (for shallow/deep frying)

Blend together the ginger and garlic, then add to a mixture of Light Soy Sauce, Sake and Mirin.

Dice the chicken (skin on/off as per personal preference), and marinate it in the above mixture for a few hours.

After the chicken has been marinated, using either a pan or deep fat fryer, preheat the oil to 170C. 

Coat each chicken piece in potato starch, then slowly place them in the boiling oil. It should take around 5-6 minutes to cook (if shallow frying, remember to turn the pieces around to cook both sides evenly, as well as remove burnt pieces).

Optional: After taking the chicken out, heat the oil to 180C and cook the chicken for a further 1-2 minutes, to make the outside crispy, yet the inside succulent and moist.