I've used this for both chicken and eggplant and both were delicious.
4-6 skinless or skin-on boneless chicken thighs
2 garlic cloves minced or grated
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp rice vinegar or Japanese sake
1 tsp kosher salt more to taste
1 cup potato starch or cornstarch
¼ - ½ cup canola oil more depending on size of skillet
lemon wedges
Cut chicken thighs into 3-4 bite size pieces.
In a bowl, add in the chicken thighs, garlic, ginger, soy sauce, rice vinegar, and kosher salt. Mix until well combined and let marinate for at least 30 minutes.
Preheat a skillet over medium-high heat with canola oil. Use enough oil to cover the bottom of the pan.
While oil is heating up, add potato starch to a shallow bowl. Lightly coat each piece of chicken thigh in potato starch making sure to shake off any excess.
Add chicken to the skillet (making sure not to overcrowd, cook in batches if you need to) and cook the chicken for 5-6 minutes per side or until golden brown and cooked through.
Place fried chicken on a paper towel lined plate and season with kosher salt to taste.
Serve karaage with lemon wedges. Be sure to squeeze lemon over chicken before eating!
Adapted from A Dash of Dolly
No comments:
Post a Comment