Chicken Karaage

Ingredients

For 5 portions

• 🍗 700g chicken thigh, with skin (raw, boneless)
• 🥣 45ml soy sauce
• 🍶 30ml wine, rice
• 🍶 15ml mirin
• 🪴 15g ginger
• 🧄 6g garlic
• 🌾 100g potato starch
• 🏺 60ml vegetable oil
• 🍚 320g white rice (dry)
• 🥬 200g green cabbage
• 🍋 30ml lemon juice

Method

1. Cut the chicken into bite-sized pieces, about 4 cm across.
2. Mix the soy sauce, sake, mirin, grated ginger and grated garlic. Add the chicken, mix well and marinate in the fridge for 30 minutes.
3. Cook the rice. Shred the cabbage very finely and keep it in iced water until needed, then drain.
4. Drain the chicken and toss in the potato starch, pressing it on so each piece is well coated. Shake off the excess.
5. Heat 3 cm of oil in a deep pan to 160°C. Fry a few pieces at a time for 3 to 4 minutes, until pale golden, and rest on a rack for 4 minutes.
6. Heat the oil to 190°C and fry the pieces again for 1 minute, until deep golden and very crisp. The second fry is what keeps it crunchy. The quantity of oil given is what the chicken absorbs.
7. Serve straight away with the rice, cabbage and lemon juice.