Japanese Fried Chicken (Karaage) <br> 日式炸雞 (唐揚げ) <br/>

INGREDIENTS (2 SERVINGS)

Boneless chicken thigh ... 2 pieces

Half amount of a beaten egg

Potato starch ... 1/2 cup

Marinade

■ Garlic ... 1 clove (grated)

■ Ginger ... 1 inch (grated)

■ Light soy sauce ... 2 Tsp

■ Salt ... 1 Tsp

■ Sake ... 1 Tbsp

INSTRUCTIONS

1. Pat dry chicken thighs, remove tiny feathers (if any) by rubbing with kitchen towel.

2. For better marination, poke chicken pieces with a fork, or make a few cuts with a knife. Cut each chicken thigh into 4 equal size pieces. Equal size chicken pieces for better control of cooking time required.

3. Mix all marinade ingredients (marked ■) in a plastic bag, place in all chicken pieces, store in fridge for 30 min to 45 min.

4. Crack an egg, beat it and pour half of the egg liquid into the chicken pieces.

5. Coat each chicken pieces with potato starch.

6. Heat oil in a wok, check oil temperature by dipping wooden chopstick into oil.

It is ready to fry chicken when oil is bubbling up around the chopsticks ends.

7. Fry each side of chicken pieces for approximately 1.5 to 2 min, over medium heat.

8. Pick out chicken pieces and place in a plate laid with oil-absorbing sheet.

9. Set chicken pieces aside for about 1 min. Meanwhile, scoop up fried crumbs to keep frying oil clean.

10. Turn to high heat, return all chicken pieces to wok and deep fry for about 45 seconds to 1 min. Check the color of chicken pieces to determine the frying time.

11. Fried chicken is done and ready to enjoy with lemon or any preferred sauce to your liking.

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