This is one of my favourite recipes – Kara-age, Japanese Fried Chicken. It is unbelievably easy and so delicious! It is traditionally marinated with Sake, which of course you can try but I prefer to keep it non-alcoholic and I find this marinade just as good.
Give it a go and let me know how you get on!
Prep time 20 minutes plus overnight marinaded
Cook time 30 minutes
60ml Soy Sauce
3 Spring Onions, finely chopped
1 inch piece of Ginger, peeled and grated
1 garlic clove, crushed
500g Chicken thighs, boneless and skinless, cut into 2in pieces
140g Plain Flour
140g Rice Flour
1 tsp Mustard Powder
1 tbsp Garlic powder
2 tbsp Salt
Vegetable oil, for frying
Lemon wedges and sliced spring onion, to serve
In a bowl or food bag, add the soy sauce, spring onions, grated ginger, crushed garlic and the chicken thigh pieces. Mix well to coat and then allow to marinade for at least 8 hours, ideally overnight.
Once the chicken is marinaded, combine the flours, mustard powder, garlic powder and salt in a tupperware tub. Seal and shake well to combine. Add the oil into a deep pan and heat to around 170-180c.
Using tongs for safety and working in batches, place the chicken pieces in the flour dredge, seal the tub and shake to coat. Place the pieces in the oil and fry for 6-7 minutes or until golden and cooked through. Remove with a spider or tongs. Drain on kitchen roll. Serve while hot with lemon wedges and sliced spring onions.