Chicken Karaage (Japanese Fried Chicken)

日式炸鸡

Follow this recipe to fry crispy and flavourful chicken. My family says this is as good as, if not better, than the ones in Japanese restaurants.

Ingredients:

1 kampung chicken, approximately 1kg.

1 clove of garlic (grated)

1 knob of ginger (grated)

1/2 tablespoon soy sauce

1/2 tablespoon sake

1/2 teaspoon sesame oil

1/2 teaspoon salt

Dashes of black pepper

Plain flour

Potato starch

1 spoonful of love 

Method:

1. Debone chicken and cut into small pieces.

2. Marinate chicken pieces with garlic, ginger, soy sauce, sake, sesame oil, salt and black pepper for 30 minutes.

3. Heat up cooking oil in wok.

4. Lightly coat each chicken piece with plain flour and shake of excess flour. Then, coat the chicken piece with potato starch and shake off excess starch. 

5. When the oil temperature has reached approximately 160 deg celcius, submerge the chicken piece into the oil. Fry the chicken pieces in batches until light golden colour. Place the fried chicken on a wire rack. After each batch of frying, scoop up the crumbs of flour and starch from the oil using a fine-mesh sieve.

6. When the chicken pieces have been fried, turn up the heat for the stove and heat the cooking oil to approximately 180 degree celcius. Fry the chicken pieces again in batches until nicely brown. This will take about 20seconds for each batch. Place the fried chicken on wire rack to cool.

7. Serve the fried chicken hot.

Happy frying!

Recipe credit: Just one cookbook.