Karaage (friend chicken) is the standard chicken dish in Japan. It is seasoned by soy sauce. It will end up being very appetizing because you will use ginger, which is compatible with soy sauce, for the secret ingredient. The secret of making sure the chicken becomes crunchy is to wipe off all the liquid thoroughly after seasoning the chicken. You can use weak wheat flour as coating, but this time it is made to give a more crunchy texture by using potato starch.
- 200 g of chicken thigh
- 1 tablespoon of the squeezed juice of ginger
- 1 tablespoon of sake (or white wine)
- 1 tablespoon of koikuchi (regular color) soy sauce
- Some potato starch
- Some cooking oil
- A half lemon
- 2 potatoes
- Cut the lemon into wedges as garnish. Peel the potatoes and cut into bite sized pieces before soak them in water.
- Peel the dirty part of the ginger and grate. Squeeze the juice pulp to get the juice.
- Cut the chicken into 6 or 8 pieces with the skin on
- Mix the ginger juice, sake and soy sauce, and soak the chicken in it.
- Mix the chicken about 15 times by hands and leave it to soak for 15 minutes.
- Heat the cooking oil to between 160 and 170 degrees Celsius.
- Put the potatoes in a colander and dry them. After they are dry, deep fry them until they become soft.
- Wipe the chicken with paper towel and dust them with the potato starch, so they are covered with a thin layer.
- Deep fry them for 4 - 5 minutes
- Dish up the fried chicken with the lemon slices and potatoes