Japanese-Style Fried Chicken
Main Dishes | Japanese cuisine
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Recipe by chef John Smith for the restaurant 'The Garden Grill'.
Ingredients
- "Petelinka Thigh Fillet" - 17.6 oz
- Sake - 1 fl oz
- Water - 1 fl oz
- Soy Sauce - 1 fl oz
- Salt - 0.1 oz
- Garlic - 0.1 oz
- Grated Ginger Root - 0.1 oz
- Scallions - 0.4 oz
- Wheat Flour - 1.1 oz
- Corn Starch - 0.7 oz
- Vegetable Oil - to taste
- Lemon - to taste
Step by Step guide
Step 1
Peel and finely chop the garlic.
Step 2
Finely chop the peeled ginger.
Step 3
Slice the green onions into rings, reserving some for garnish.
Step 4
Combine the prepared vegetables, then add soy sauce, sake, water, salt, starch, and flour. Mix well.
Step 5
Cut the chicken into pieces the size of a walnut.
Step 6
Place the chicken in the prepared marinade and stir to coat the meat completely.
Step 7
Heat the oil to 160–338°F.
Step 8
Sauté the chicken in oil for 4–6 minutes. To check for doneness, take a piece out and cut it open. It should be white inside.
Step 9
Place the cooked chicken on a paper towel to remove excess fat.
Step 10
Arrange the karaage chicken on a plate, garnish with rings of green onion, and serve with a wedge of lemon.
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