Poulet karaage croustillant en brochette

Ingrédients

• 600 g boneless, skinless chicken thigh fillets
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake (or dry sherry)
• 2 cm fresh ginger, grated
• 2 garlic cloves, grated
• 60 g potato starch
• 2 tbsp flour
• Neutral oil for deep-frying
• Mayonnaise to serve
• 1 lemon, cut into wedges
• 2 spring onions, finely sliced
• Skewers

Préparation

1. 1

   Cut the chicken into rough pieces of about 3 to 4 cm. Pat them well dry with kitchen paper.In a bowl, mix the soy sauce, mirin, sake, grated ginger and garlic. Add the chicken and marinate for at least 30 minutes in the refrigerator.Remove the chicken from the marinade and lightly shake off any excess liquid. Mix the potato starch and flour on a separate plate and toss the chicken pieces through until well coated.Heat a generous layer of oil in a deep pan to 170 degrees Celsius. Fry the chicken pieces in small batches for 3 to 4 minutes until golden brown. Drain on kitchen paper.Increase the oil temperature to 190 degrees Celsius and fry the chicken for another 1 minute for extra crispiness. This is the real street-food trick.Thread the chicken pieces onto skewers. Serve immediately with mayonnaise, a lemon wedge and, if you like, some finely sliced spring onion on top.