Karaage de frango

Ingredientes

• 1 teaspoon grated fresh ginger or finely chopped
• 4 garlic cloves (smashed)
• 1 tablespoon sugar
• 1/2 cup dry sake
• 2/3 cup soy sauce
• 4 skin-on chicken thighs (deboned, cut into 2-inch chunks)
• 1 cup potato starch (substitute corn starch if necessary)
• 1 teaspoon paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Modo de preparo

1. 1

   Mix the marinade ingredients together in.a medium to large mixing bowl. Set aside.

2. 2

   Chop the chicken into chunks, add to the marinade, and let sit overnight refrigerated.

3. 3

   Pre-heat fryer to 350 degrees F. While your oil heats set up your frying station. My station includes a cooling rack (wire rack placed inside of a baking sheet) and a shallow bowl of seasoned flower for dredging.

4. 4

   In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.

5. 5

   Remove chicken from the marinade and allow to warm to room temperature on the rack.

6. 6

   Dredge the chicken into the potato starch and then fry for about 3 minutes. Remove chicken from fryer and either place on a cleaned wire rack or a paper towel-lined bowl.

7. 7

   Increase the frying temperature to 375 degrees F. Re-fry the chicken for another minute and then serve.