MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Japanese Fried Chicken (Karaage Chicken)
Categories: Poultry, Sauces, Herbs
Yield: 2 servings

350 g (12.3 oz) chicken thigh
- fillets; in lg bite size
- pieces
20 g (0.7 oz) corn flour /
- cornstarch
Oil for deep frying

MMMMM--------------------------MARINADE-------------------------------
1 tb Soy sauce
1 tb Cooking sake
1/2 ts Mirin
2 ts Fresh grated ginger;
- w/juice

MMMMM------------------------GARNISH (OPT-----------------------------
Shredded lettuce or cabbage
Sprigs of parsley

Pat chicken pieces dry with paper towel. Put the chicken
and the Marinade ingredients into a ziplock bag or a
bowl.

Massage the bag well ensuring that all pieces are coated
with the marinade. Marinate for 30 minutes to an hour.

Heat enough oil in a deep pot or pan to 160°C/320°F
(note 3). The depth of the oil should be about
3 - 4cm/1 1/4" - 1 1/2".

Meanwhile, drain excess marinade from the chicken, place
the chicken pieces on paper towels to remove excess
liquid, and put them in a bowl.

Sprinkle over the corn flour and turn chicken to coat
every piece with corn flour.

Fry chicken in batches. Add several chicken pieces to
the oil one by one and fry for about 2.5-3 minutes. You
may want to move the chicken pieces around as they tend
to stick to the bottom of the pot/pan.

Take the chicken pieces out of the oil and rest for at
least 3-4 minutes on paper towels. Repeat with remaining
chicken pieces.

Skim any flour crumbs from the oil if there are any and
increase the temperature of the oil to
190-200ºC/374-392ºF.

Put the chicken pieces back into the oil in batches and
fry for about 30 seconds to 1 minute until golden brown
and crunchy. Repeat with remaining chicken pieces.

Serve immediately with shredded lettuce and parsley for
decoration if using.

Yumiko Maehashi

Makes:

RECIPE FROM: https://www.tasteofhome.com

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