Japanese Crispy Fried Chicken - Kara-Age

This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb  boneless chicken thighs
• 1⁄2 tablespoon  freshly grated ginger
• 1 -2  clove, of freshly grated galic
• 3  tablespoons soy sauce
• 1  tablespoon sake (Japanese rice wine)
•  ground black pepper, for additional spiciness
• 1  cup potato starch, to dust
•  vegetable oil (for frying)

Directions

1. Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
2. Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
3. In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
4. Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).