KARAAGE
Pax: 2-4
Mode: Deep Fry
Mode: Deep Fry
No. Ingredients
1 Boneless Chicken Thigh (skin on) 600 Gr
2 Soy Sauce 30Ml
3 Water 15Ml
4 Mirin 15Ml
5 Grated Ginger 15Gr
6 Grated Garlic Cloves 3Pc
7 Sesame Oil 10Ml
8 White Pepper 5Gr
9 Cornstarch 100Gr
10 Lemon Wedge 1Pc
11 Vegetable Oil
12 Chopped Spring Onion 10Gr
Instruction
- wash the chicken and pat dry with paper towel
- cut the chicken into 6-8 pieces
- in a bowl, mix soy sauce, water, mirin, ginger, garlic, sesame oil, and white pepper
- add the chicken pieces and mix until evenly coated
- cover and marinate in the fridge for 30 minutes to 1 hour
- remove the chicken from the marinade andshake off excess liquid
- coat each pieces with cornstarch and let the chicken rest for 5 minutes before frying to give a better texture
- in Deep Fry mode, at 160 degree celcius, fry the chicken for 3-4 minutes untilt the chicken is pale golden (don't fully cook it)
- remove from oil and drain the oil
- for the second fry, raise the temperature to 180 degree celcius then fry the chicken for 1-2 minutes until the chicken is deep golden brown
- remove from oil and drain the excess oil, serve with lemon wedge