Japanese Fried Chicken (Tori Karaage)

Sourced from The West Australian Weekend Magazine about a husband and wife and their culinary journey together. Very simple and yummy! We served with steamed bok choy tossed in soy and sesame oil.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 70  ml soy sauce
• 70  ml sake
• 1  teaspoon garlic, crushed
• 1  teaspoon ginger, crushed
• 1⁄2 cup potato flour
• 500  g chicken thighs, cut into bite sized pieces
•  canola oil, for frying

Directions

1. Mix together soy, sake, garlic and ginger. Add chicken to soy mixture and marinate for at least an hour. Heat oil in medium size saucepan. Drain extra liquid from chicken and coat with potato flour. Cook chicken in oil in small batches until golden brown and floating on the surface of the oil. Allow to rest for five minutes and serve.