Karaage Chicken

Notes

Ingredients

• 2 large pieces, Chicken thigh
• Japanese leak (top green part)
• Ginger, as needed
• 50ml Water
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 tsp Dark soy sauce
• 1 tsp Sake
• Hint of Sesame oil
• 1 large egg
• 2 tbsp all-purpose flour
• 2 tbsp potato starch
• 1 tbsp potato starch, before frying
• Japanese mayo
• Frying oil, as needed

Instructions

1. Chop chicken into bite sized pieces and place in bowl
2. Combine leak and ginger with water, massage to make scented water, pour liquid over chicken, hold back solids
3. Massage chicken in water it should absorb
4. Add salt, sugar, dark soy, sake, sesame oil, massage to absorb
5. Add egg, massage again
6. Add flour, mix so chicken is covered in v.thick batter
7. Just before cooking dredge chicken in flour
8. Deep fry at 160c, when it starts to float, but is still pale, remove from oil
9. Let stand for 5 mins
10. Deep fry at 180c, until golden brown