Photo by Tamara West
Chicken karaage — or JFC (Japanese fried chicken) — is a crisp, juicy alternative to heavier breaded or battered chicken. It’s scrummy hot or cold,
|600 g||Boneless chicken thighs, skin on|
|1 Tbsp||Ginger, freshly grated|
|¼ tsp||Crushed garlic|
|1 Tbsp||Soy sauce, xtra tbsp if needed|
|1 to taste||Black pepper|
|½ cup||Potato, starch|
|1||Japanese mayonnaise, or dipping sauce|
- Cut chicken thighs into bite-sized pieces and place them in a bowl.
- Add ginger, crushed garlic, soy sauce, sake black pepper.
- Mix together well, cover and refrigerate for 1-2 hours.
- Heat approximately 4cm vegetable oil in a wok until just smoking.
- Into a clean paper bag add potato starch (or you could use cornflour).and dredge the chicken pieces by shaking them in the bag.
- Shake off excess and fry in batches, turning until crispy and a light golden colour.
- Drain on kitchen paper towels, and serve with a squeeze of lemon, some Japanese mayonnaise, or a dipping sauce.
- Dipping sauce: Whisk all ingredients together.