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||Grated ginger|
|¼ tsp||Crushed garlic|
|1 Tbsp||Soy sauce, plus 1 Tbsp extra if needed|
|1 pinch||Black pepper|
|4 cm||Vegetable oil, in wok for frying|
|½ cup||Potato starch, or use cornflour|
|1 serving||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 and a couple of grinds of 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 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.
- To make the dipping sauce, whisk all ingredients together.