Karaage (JFC or Japanese fried chicken)2017-02-17
- Servings : 4
- Prep Time : 45m
- Cook Time : 15m
These little nuggets are irresistible!!! Use boneless chicken thighs for juicier and tastier nuggets but if you have only breasts, these will work too albeit a bit less tasty!
You can make fancy dips to go with these nuggets but I prefer plain ole’ lemon as the meat is already full of flavours.
If you don’t have potato starch, you can use half cornstarch and half flour for the coating. The chicken won’t be as crispy but it’ll still be just as addictive!
- 600g boneless chicken thighs
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1 tablespoon sake
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated garlic
- freshly ground pepper
- 300mL potato starch
- oil for frying
Cut the meat into 3 or 4 pieces. Do not discard the skin as this adds to the crispiness and taste of the morsels.
Combine all ingredients for the marinade: soy, sugar, sake, ginger, garlic and pepper in a bowl. Add the chicken pieces and mix well, ensuring that each piece comes in contact with the marinade. Leave to marinade in the fridge for 30 minutes to 1 hour.
Warm up your frying oil to 180 degrees.
Place the flour in a 1L plastic bag. Add enough chicken to fill one fryer basket. Close the bag and shake well so that each piece of meat is well coated with the flour.
Shake off any excess flour from the chicken before filling the frying basket. Fry for about 10 minutes or until starting to turn golden. Remove from the oil and allow to rest.
Do a second-fry for about 5 minutes or until golden brown. Remove from the fryer and place on a rack to remove the excess oil.
Repeat the procedure for the rest of the chicken.
Enjoy with a squeeze of lemon juice.