Chicken Karaage : Japanese-Chinese Style Fried Chicken

1. 1

   (you can use another kind of oil; I just prefer peanut oil)

2. 2

   Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

3. 3

   Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

4. 4

   Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

5. 5

   Drain well, and eat with a squeeze of lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.