Karaage Chicken

Adapted from https://www.allrecipes.com/recipe/284397/karaage-chicken/

Servings: 2

INGREDIENTS

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon vegetable oil
½ teaspoon minced fresh ginger
½ teaspoon minced fresh garlic
½ pound chicken breast, cut into bite-sized pieces
1 cup oil for frying, or as needed
3 tablespoons all-purpose flour
3 tablespoons cornstarch

STEPS

1) Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes.

2) Heat oil in a large saucepan to 350 degrees F (175 degrees C).

3) Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture.

4) Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes.

5) Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.


NOTES

If you are not too keen to get maximum crispiness, no need to fry them twice, but just fry them once for a longer period of time in medium to medium-high heat, 4 1/2 to 5 minutes, until they are nice and brown.