Asian fried chicken that’s sure to be a big hit!
Karaage Chicken is Japan’s answer to one of our Western favourites & these juicy wee nuggets have been fried to a delicious golden crunch. I just love how easy these are to prepare!
Grab a mixing bowl & bung in 5g of freshly grated ginger, 2 teaspoons of minced garlic, 3 tablespoons of soy sauce & 1 tablespoon of cooking sake. Give that lot a jolly good whisk then add in 4 plump chicken thighs which you’ve diced into lovely bite sized pieces. Coat the chook well in the marinade, cover & pop in the fridge for half an hour.
When time is up, simply drain off any excess liquid before adding in 1/4 cup of potato starch & making sure that you get all those nuggets coated. Now if you can’t find potato starch, just use gluten free flour.
Get your oil nice & hot (about 180c) so that when you sprinkle a wee bit of flour in, it sizzles.
Fry off small batches of the nuggets so that the oil temperature stays high before whacking onto a wire rack to drain whilst you carry on with the rest.
Serve these fabuliciouz nuggets with Japanese Mayonnaise & rice.