Ingredients (serves 2~3):
- 1.5 lbs. chicken thigh, boneless
- 1 tsp. garlic, grated
- 1/2 tsp. ginger, grated
- 2 Tbsp. sake
- 1-1/2 Tbsp. soy sauce
- 1/2 tsp. dark sesame oil
- 3 Tbsp. all purpose flour
- 2 Tbsp. potato starch
- Vegetable oil for frying
Cut chicken into large bite-sized pieces.
Place chicken in a plastic bag. Add garlic, ginger, sake, soy sauce and sesame oil.
Mix and distribute sauce with fingers over the bag. Marinate meat for 15 minutes to up to two hours.
Add all purpose flour to the bag and shake to evenly coat the chicken, then add potato starch to dust in the bag.
In a pan that is at least 4 inches deep, fill with vegetable oil until 2 inches full, and heat oil over medium heat. When oil is heated, carefully add chicken to the pan.
We recommend frying in batches, but do not overcrowd the pan. Overcrowding will cause the oil temperature to drop and chicken will absorb too much oil.
Prepare a place to transfer the fried karaage. Set a rack in a baking pan to allow excess oil to drain.
Fry chicken for about 12 minutes or until golden brown. Transfer to the baking rack.
Serve and enjoy while warm!