Tori No Karaage - Chicken Karaage

Name: Tori No Karaage - Chicken Karaage
Yield: 3 - 4 servings
Cuisine: British
Ingredients: 1 kg small cut or diced chicken (combination of breast fillet, boneless thigh and boneless drumsticks); 3 tbsp light soy sauce; 3 tbsp cooking sake; 2 tbsp sesame oil; 1 tsp grated ginger; 1 tsp white pepper powder; 1 tsp grated garlic (OPTIONAL); 1 tbsp corn starch; 2 C potato starch/potato flour or sweet potato starch, use as needed

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Family Favourite.

#GlobalApron , Week 25
⭐ Ingredient : Chicken Breast

#GlobalApron2024 #week25 #chicken #chickenbreast #japanese #tori #karaage #deepfried #fried #lunch #dinner #asian #breakfast #protein #friedchicken #fillet #chicken #drumstick #maryland #thigh ##boneless #bonelesschicken #HEB #Texas #karage #snack #appetizer #fingerfood #fastfood

Family Favourite.

#GlobalApron , Week 25
⭐ Ingredient : Chicken Breast

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Family Favourite.

#GlobalApron , Week 25
⭐ Ingredient : Chicken Breast

Family Favourite.

#GlobalApron , Week 25
⭐ Ingredient : Chicken Breast

Saved

Ingredients

3 - 4 servings

A. MARINATE 🍗
1 kgsmall cut or diced chicken (combination of breast fillet, boneless thigh and boneless drumsticks)
3 tbsplight soy sauce
3 tbspcooking sake
2 tbspsesame oil
1 tspgrated ginger
1 tspwhite pepper powder
1 tspgrated garlic (OPTIONAL)
1 tbspcorn starch
B. TO DRY COAT 🍗
2 Cpotato starch/potato flour or sweet potato starch, use as needed

Saved

Steps

1

Cut chicken into bite sized pieces and place in a big mixing bowl. Gather all the ingredients.
2

Combine and mix all ingredients listed in A (EXCEPT CORN FLOUR) with the chicken. Mix well until chicken is fully coated.
Note: Squeeze grated ginger for its juice before adding it to the bowl.
3

Once everything is well combined, add the CORN FLOUR (1 tbsp). Mix it well again. Cover and leave to rest for 25 - 30 mins in the fridge.
4

Pour enough oil in a wok or pan for deep frying and heat over medium heat. Insert a wooden chopstick into the oil. Your oil is ready when small bubbles appear around the tip. While the oil is heating up, dredge the chicken pieces, piece by piece in the flour. Shake of excess flour.
5

When the oil is ready, fry the chicken until light golden. Fry in small batches. Overcrowding the pan causes the chicken to absorb too much oil. Always make sure the oil is not overly hot. Fry over medium heat. keep watching the temperature and adjust as you go. Place fried chicken on a strainer or wire rack to drain excess oil. Fry all the pieces.
6

Next, turn up the heat slightly more than the previous one.
Fry all the chicken pieces in small batches for a SECOND TIME. Start with the earliest pieces or batches of chicken. Leave the new fried ones to cool slightly & do them last.
7

QUICK FRY each batch ONLY for abt 20-30 seconds in hot oil. Remove from the heat and serve with your preferred dipping or sauce.