[Recipe レシピ]
Karaage (Japanese fried chicken) 唐揚げ
(makes 15-16 pieces)
1. Grate ginger and garlic; add soy sauce and sake and mix well.
2. Cut chicken thighs into bite size pieces. Skinless for lower calories; skin-on for extra crispiness.
3. Marinade the chicken thigh pieces for 15-20 minutes or longer if you have time. Then drain the chicken to remove excess marinade. Add potato starch and mix well.
4. Deep fry the chicken for 3-4 minutes until they’re golden brown. Put them on a cooling rack before serving.
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