I love deep-fried food! 😀 "Karaage" which means "fried chicken" in Japanese, served in almost Japanese restaurants in the world. This is my version of karaage. It's crispy outside and juicy inside, oishii!
Serve : 3
500 gr boneless chicken thighs (they should still have the skin, but if you don't like chicken skin, just trim them out), cut into 3 cm pieces1 tbsp sake
1 tbsp Kikkoman all purpose soy sauce
½ tsp salt
½ tsp ground black pepper
1 tbsp tapioca starch
5 tbsp corn flour or potato starch
Oil for deep frying (fill a frying-pan halfway up with oil)
In a mixing bowl, mix chicken with sake, soy sauce, salt, pepper and egg. Add the tapioca starch and corn flour/potato starch, mix with hand until the starch covers all the chicken.
In a frying pan over high heat, deep-fry the chicken in 3 batches, fry until golden brown and all cooked through. Serve with mayonnaise or soy sauce.
Recipe by Veronica