Karaage

Japanese-Chinese style fried chicken


This is a very simple and very tasty way to do chicken. Unlike other kinds
of fried food, it tastes quite light, and maintains its crispness quite
well because of the cornstarch coating. It's great piping hot but is
equally as good cold. I

Chicken Karaage

2-4 boneless chicken thighs, depending on how big they are
A piece of fresh ginger about the size of your thumb, grated
3 Tbsp soy sauce
1 Tbsp sake or sherry (Mirin)
cornstarch
peanut oil for deep frying

Cut up the chicken thighs into bite-sized pieces. You can take off the
skin if you like, though it does make the chicken crispier. Put the
chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and
mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour
(not too long or the salt in the soy sauce will toughen up the chicken.)
Heat the oil. Toss in enough cornstarch into the marinated chicken so that
each piece is completely coated. Fry the chicken pieces a few at a time
until a deep golden brown. Drain well, and eat with a squeeze of lemon
juice.

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