Kaarage-Inspired Fried Chicken
Prep Time
Cooking Mode
8 Boneless Chicken Thighs, halved
4 Boneless Chicken Breasts, butterflied in half
⅓ Cup Compliments Soy Sauce
¼ Cup Sake
1 Tbsp Garlic Clove Minced
1 Tbsp Grated Fresh Ginger with Juices
1 Tbsp Sugar
1 Tbsp Sesame Oil
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
¾ Cup Potato Starch
Canola Oil for Frying
2 Tbsp Togarashi Seasoning
¼ Cup Finely Sliced Green Onion
8 Boneless Chicken Thighs, halved
4 Boneless Chicken Breasts, butterflied in half
⅓ Cup Compliments Soy Sauce
¼ Cup Sake
1 Tbsp Garlic Clove Minced
1 Tbsp Grated Fresh Ginger with Juices
1 Tbsp Sugar
1 Tbsp Sesame Oil
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
¾ Cup Potato Starch
Canola Oil for Frying
2 Tbsp Togarashi Seasoning
¼ Cup Finely Sliced Green Onion
Directions
1Combine chicken in a mixing bowl with the soy sauce, sake, garlic, ginger, sugar, sesame oil, black pepper and cayenne pepper. Mix well to coat evenly. Cover and refrigerate for up to 24 hours.
2Heat oil for frying in a deep sided pot over medium high heat to 350°F (177°C) on a deep fry/candy thermometer. Meanwhile, drain away any excess marinade/liquid from the chicken. Add the potato starch mixing well until the chicken pieces are fully coated.
3Working in batches, without over crowding the oil, fry the chicken until deep golden brown and crisp, approx. 4-5 mins. Use a slotted spoon/tongs to lift the fried chicken and drain off the excess oil. Transfer the crisp hot fried chicken to a small bowl, gently tossing with some of the togarashi to season evenly. Repeat for remaining marinated chicken.
4Transfer to plates/platter and garnish with a final pinch of togarashi seasoning and finely sliced green onion.
Tips
1
Serve with Japanese Mayonnaise, Compliments Sandwich Spread (Aioli), or your favourite sauce for dipping.
Disclaimer
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Personal Note
Personal Note
