Tori Karaage (Japanese fried chicken)

• portions: 3 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

300 g Boneless chicken thigh (About 10.5oz, cut medium bite-size pieces.)

½ cup Potato starch (About 65 gram, Or Corn starch, flour)

⅓ cup Plain Flour (About 43 gram, Or All purpose flour)

2-3 wedges Lemon (To garnish)

Japanese mayonese/ regular mayonese (To serve)

Oil for frying (Vegetable or neutral flavour oil)

Shichimi Japanese chilli powder (optional)

½ tsp Ginger Paste

½ tsp Garlic Paste

½ tsp Salt

½ tsp Soy sauce (All-purpose soy sauce or light soy sauce)

1 tsp Mirin

½ tsp Black pepper

Instructions

Cut the chicken into bite size pieces. Add chicken pieces in a large bowl and add all the ingredients in the marinate list.

Mix all the ingredients and rub it to chicken pieces well. Set aside and marinate for 30 mins.

Mix the marinated chicken pieces with the potato starch and plain flour mix. Coat the chicken pieces well and toss the excess flour out before frying.

Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins until the chicken starts floating on the oil. Remove from oil and set aside for 4-5 mins.

Then reheat the oil to high heat and deep fry the wings again till the color changed into crispy golden brown. ( Double frying make the chicken more crispy)

Transfer the fried chicken pieces to the serving plate.

Garnish with Lemon wedges and serve with Japanese Mayonese. Serve immediately while hot.

Sprinkle Japanese Shichimi chilli pepper mix on the Mayonese. ( Optional )

Nutrition

• Calories: 294 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 1 g
• Cholestérol: 98 mg
• Sodium: 923 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 18 g