Chicken Karaage

You can never go wrong with fried chicken. But when I had one that had a hint of ginger, it was on another level. The first time I had Chicken Karaage, I fell in love. It was a dish I wouldn’t forget. I didn’t think twice to cook some when I had the chance. If you love the effect of ginger in a dish, then you will love this kind of fried chicken!

Recipe

Ingredients: 

• 500g chicken thigh, skin off
• 1/2 tbsp ginger minced
• 1/2 tbsp of garlic minced
• 2 tbsp sake or rice wine vinegar
• 2 tbsp soy sauce
• 1/2 tbsp mirin
• 2 tbsp water
• 1/4 tsp hondashi, optional
• 1 cup cornstarch
• Oil, about half a liter or enough for deep frying

Instructions:

1. Prepare boneless chicken thigh by slicing each of them in half. Add the ginger, garlic, sake, soy sauce, mirin, water, and hondashi powder. Mix it well and marinate for at least 30 minutes. For better flavor, marinate at least 1-2 hours or overnight.
2. When ready to fry, in a frying pan, heat oil. Oil should be enough for deep frying the chicken.
3. Prepare the coating adding your cornstarch on  a plate. Then, take some of the liquid from the marinade and pour it onto the starch. With a fork, mix the liquid in until crumbs form. 
4. Place the chicken in the prepared coating mixture. Press the chicken to ensure proper coating. 
5. Deep fry chicken on medium high heat for about 4-5 minutes or just until they’re golden brown. 
6. Serve chicken with mayonnaise once ready!