Tori Karaage (pollo frito japonés)

Ingredientes

• 300 g Boneless chicken thigh (About 10.5oz, cut medium bite-size pieces.)
• 1/2 cup Potato starch (About 65 gram, Or Corn starch ( flour ) )
• 1/3 cup Plain Flour (About 43 gram, Or All purpose flour)
• 2-3 wedges Lemon (To garnish)
• Japanese mayonese/ regular mayonese (To serve)
• Oil for frying (Vegetable or neutral flavour oil)
• Shichimi Japanese chilli powder (optional)
• 1/2 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 1/2 tsp Salt
• 1/2 tsp Soy sauce (All-purpose soy sauce or light soy sauce)
• 1 tsp Mirin
• 1/2 tsp Black pepper

Preparación

1. 1

   Cut the chicken into bite size pieces. Add chicken pieces in a large bowl and add all the ingredients in the marinate list.

2. 2

   Mix all the ingredients and rub it to chicken pieces well. Set aside and marinate for 30 mins.

3. 3

   Mix the marinated chicken pieces with the potato starch and plain flour mix. Coat the chicken pieces well and toss the excess flour out before frying.

4. 4

   Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins until the chicken starts floating on the oil. Remove from oil and set aside for 4-5 mins.

5. 5

   Then reheat the oil to high heat and deep fry the wings again till the color changed into crispy golden brown. ( Double frying make the chicken more crispy)

6. 6

   Transfer the fried chicken pieces to the serving plate.

7. 7

   Garnish with Lemon wedges and serve with Japanese Mayonese. Serve immediately while hot.

8. 8

   Sprinkle Japanese Shichimi chilli pepper mix on the Mayonese. ( Optional )