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Ginger Karaage Chicken

by Nathan Legare
dinnerfriedquick
Yield: 4 servingsPrep: 10 minutesCook: 20 minutesTotal: 30 minutes
Source: http://www.tastingtable.com/entry_detail/chefs_recipes/15465/ginger_karaage_chicken.htm?utm_campaign=trueAnthem&utm_content=5675e4f704d30142310be466&utm_medium=social&utm_source=twitter

Ingredients

You have 2 of 9
produce
  • ○lemon wedges(for serving)
  • ○1 tablespoonginger(grated fresh)
  • ✓1 clovegarlic(minced)
protein
  • ○1 poundchicken thighs(boneless, skinless, cut into bite-sized pieces)
grain
  • ○1/2 cupall-purpose flour
pantry staple
  • ○1/2 cupcornstarch
  • ○vegetable oil(for frying)
  • ✓2 tablespoonssoy sauce
other
  • ○2 tablespoonssake

Instructions

  1. In a bowl, combine the soy sauce, sake, ginger, and garlic.
  2. Add the chicken pieces to the marinade and let them marinate for at least 30 minutes.
  3. In a separate bowl, mix the flour and cornstarch.
  4. Heat vegetable oil in a deep pan to 350°F (175°C).
  5. Dredge the marinated chicken pieces in the flour mixture, ensuring they are well-coated.
  6. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
  7. Drain the fried chicken on paper towels.
  8. Serve the chicken with lemon wedges.

My notes

For extra flavor, you can add a pinch of salt to the flour mixture.