Chicken Karaage

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Ingredients

  • 6 boneless, skinless chicken thighs
  • 3 tbsp sake
  • 1.5 tbsp soy sauce
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • Salt and pepper
  • 1/2 cup flour
  • 1/2 cup corn/potato starch
  • Oil for frying

Directions

  • Cut chicken into bite size pieces
  • Mix sake, soy sauce, ginger, garlic, and salt and pepper in a bowl.
  • Add chicken and stir altogether. Put in the fridge to marinate for at least 30 minutes. The longer you leave it, the more flavourful it will be.
  • Combine flour and corn starch in a bowl and start to coat the marinated chicken.
  • Heat oil in deep fryer or in a pot on the stove at 350 degrees Fahrenheit. I recommend using a thermometer if you are not sure what setting on your stove is 350.
  • Once the oil is ready, drop in the chicken and fry for 5-7 minutes, or until a darker golden brown.
  • Once ready, put on paper towel to absorb the oil. That’s it, you’re ready to eat!