chicken karaage
Potato flour produces the lightest fluffiest coating. Really delicious. Can use flour and cornstarch if you can't find the potato flour
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yield
2 serving(s)
prep time
1 Hr 5 Min
cook time
10 Min
method
Deep Fry
Ingredients For chicken karaage
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4boneless chicken thighs cut into pieces
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1/3 csoy sauce
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2 Tbspsake
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juice of 1 lemon
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2 clovegarlic minced
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1 1/2 cpotato flour
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peanut oil for deep frying.
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hoisin sauce for dipping
How To Make chicken karaage
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1Place the chicken in a bowl and add the soy sauce, sake, lemon juice, and garlic. With your hands mix in the marinade into the chicken. Let marinate for 1 hour.
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2Add the potato flour to a shallow dish. Heat the oil to 350 degrees. Dredge the chicken pieces in the potato flour.
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3Working in batches cook the chicken about 5 to 7 minutes depending on the size of pieces you cut. Let drain on a wire rack over paper towel.
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4Serve with hoisin sauce for dipping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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