Karaage

Ingredients for 4 servings:

• 600 g boneless chicken thighs
• 4 tbsp sake
• 4 tbsp soy sauce
• 1 clove(s) garlic
• 1 tbsp ginger, powder or fresh
• 6 tbsp potato flour
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 39 minutes

Karaage is Japanese baked chicken. It’s a typical dish in a bento box and a hit as a midnight snack at any party.

Cut the chicken thighs into approximately 3 cm cubes. Finely chop the garlic, then add it to a large bowl with the ginger, sake, and soy sauce. Place the meat in the marinade and let it sit for 15 minutes. Once everything is marinated, add the potato flour to the bowl and mix well to create an even layer. Heat the oil to 160 degrees Celsius, then deep-fry the chicken cubes for three minutes, then let them rest for about three minutes. Heat the oil to 180 degrees Celsius and deep-fry the cubes for another minute. This makes the cubes moist on the inside and crispy on the outside. We like to serve this with rice and furikake. Note: Furikake is a Japanese rice seasoning powder that you can find in Asian stores or online. As far as I know, there are two different types: a yellow one with egg, and a blue one with tuna. We prefer the blue one because it has a more intense flavor.