Chicken Karaage

submitted by amanda
Chicken Karaage, Japanese Fried Chicken

1kg of chicken thigh (de-boned)
2 Tbsp of soy
2 Tbsp of ginger juice
1 Tbsp of sake rice wine
Cornstarch
Salt and pepper
Vegetable oil (for frying)
Lemon wedges
Cut the chicken thighs into bite-sized pieces and set aside. Make the
marinade by combining the soy, ginger-juice and sake and a large mixing
bowl and add the chicken pieces, let this marinade for at least 30
minutes. Once the chicken has marinaded, remove from the mix and coat
with seasoned corn starch (corn starch which has salt and pepper mixed
through it), I find that by doing this in a plastic bag, it is a lot
easier to clean up. Heat the oil in large pot or deep-fryer until it is
ready to fry, then add the chicken pieces and cook until golden brown.
Serving Suggestion: Drain the chicken pieces until all excess oil is
removed. Place on a large serving plate, with a side of lemon wedges,
garnish with some spring onions. Serve and enjoy.

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