Chicken Karaage

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  450g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 clove or 3g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Potato Flour

  2 ½ servings or 25g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
2. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
3. Add a handful of chicken to the potato starch and toss to coat each piece evenly.
4. Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.