Japanese-style deep-fried chicken
2 servings
15 minutes
Recipe from chef Kobayashi Katsuhiko for the restaurant "Izumi".
1
Peel and finely chop the garlic.
- Garlic: 3 g
2
Chop the peeled ginger finely as well.
- Ginger root: 3 g
3
Slice the green onion into rings, set aside some for serving.
- Spring onion: 10 g
4
Mix the prepared vegetables, add soy sauce, sake, water, salt, starch, and flour. Stir.
- Spring onion: 10 g
- Soy sauce: 40 ml
- Sake: 25 ml
- Water: 25 ml
- Salt: 3 g
- Cornstarch: 20 g
- Wheat flour: 30 g
5
Cut the chicken into pieces the size of a walnut.
- Boneless chicken thigh fillet: 500 g
6
Place the chicken in the prepared marinade and mix to coat the meat completely.
- Boneless chicken thigh fillet: 500 g
7
Heat the oil to 160–170 degrees.
- Deep-frying oil: to taste
8
Fry the chicken in oil for 4-6 minutes. To check for doneness, take a piece and cut it. It should be white inside.
- Deep-frying oil: to taste
9
Place the cooked chicken on a paper towel to remove excess fat.
- Deep-frying oil: to taste
10
Place the karaage chicken on a plate, garnish with green onion rings, and serve with a slice of lemon.
- Spring onion: 10 g
- Lemon: to taste
