Karaage

Nagi says: "This well-known Japanese fried chicken is my mothers signature recipe. The double frying makes it so crispy. I cant get enough!"

Recipe «Karaage» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 800g skinless chicken thigh fillets, 1/2 tsp salt, 1 tbsp sake, 2 tsp mirin, 2 tbsp soy sauce , 3cm piece fresh ginger, finely grated, Vegetable oil, for deep frying, 1/2 cup cornflour , Shredded green cabbage and halved cherry tomatoes, to serve.

Ingredients:

• 800g skinless chicken thigh fillets 
• 1/2 tsp salt 
• 1 tbsp sake 
• 2 tsp mirin 
• 2 tbsp soy sauce 
• 3cm piece fresh ginger, finely grated 
• Vegetable oil, for deep frying 
• 1/2 cup cornflour 
• Shredded green cabbage and halved cherry tomatoes, to serve 

Instructions

1. Pat chicken dry with paper towel and cut into 3cm pieces. Place in a bowl. Add salt. Season with pepper. Toss to combine. Add sake, mirin, soy sauce and ginger. Toss well to coat. Set aside for 15 minutes to marinate.
2. Drain chicken, discarding marinade. Return chicken to bowl.
3. Pour enough oil into a large saucepan or wok to come 4cm up the side. Heat over medium-high heat (oil should reach 165C). Add cornflour to the chicken. Toss to coat. Deep-fry chicken, in batches, for 5 minutes or until light golden and just cooked through. Using tongs, transfer to paper towel to drain.
4. Using a slotted spoon, remove any crumbs from the oil. Increase heat to high (oil should reach 180C). Deep-fry chicken, in batches, for a further 1 to 2 minutes or until golden brown and crunchy. Drain on paper towel. Serve with cabbage and tomato.