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Dans la lune

November 20, 2019

japanese-style Karaage fried chicken

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Karaage (japanese-style fried chicken)

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Karaage (japanese-style fried chicken)

Ingredients

  • 1200g chicken thigh without bone

Ingredient A

  • 50g cooking sake or white wine
  • 1/2 tbsp soy sauce
  • 1 tsp kosher salt
  • dash of pepper
  • 150g katakuriko/potato starch
  • 4 tbsp plain flour (T45)

Instructions

  • 1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
  • 2. In a small bowl add katakoriko and flour. Mix well.
  • 3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
  • 4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • Serve hot!
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