Ingredients
450 gram of chicken thigh, debone ( skin on)
Ingredients for coating
¼ cup potato starch
¼ cup rice flour
Oil for deep frying
Seasonings
1/2 to 1 tsp sea salt
½ tsp fine ground black pepper
1 inch ginger (grated)
4 garlic cloves (minced)
1 tbsp. soy sauce (Kikoman)
1 tbsp Japanese cooking wine/sake
1 or ½ tsp. sesame oil
1 tsp. sugar
1. Wash the chicken and pat dry with paper towel. Cut each chicken thigh into 2 inch pieces or same size, season with salt and fine ground black pepper.
2. In a big bowl, pour in the seasoning onto the cut chicken and keep in the fridge for 1 hour. Bring it out to room temperature for 30 mins.
3. Combine the rice flour and potato starch together, mixed well.
4. Gently add in the flour to coat well with the cut chicken.
5. Heat up the oil, test with the chopstick till you see bubbles around the chopstick, it’s really to fry.
6. Place the chicken pieces by pieces into the hot oil with medium heat( not too many pieces at a time) allow only 5 pieces, fry till golden color. Do it in batches. Unless you have a big wok with so much oil to deep fry.
7. Drain the chicken on the paper towel.
8. Clean those crumbs/sieve the oil, refry the fried chicken with high heat till golden brown or less than 1 min this round.
9. Place the chicken on the paper towel, let the oil drain.
10. Transfer the chicken on the serving plate and serve with lemon wedge.
Note: I tried frying chicken karage with different types of flour, finally i think i got it right. I hope you like this recipe. Enjoy!