Chicken karaage

Ingredients

Marinated chicken:

• 300 g chicken thigh fillet
• 3 tbsp soy sauce
• 2 tbsp sake
• 2 tsp sugar
• ¼ tsp salt
• 1 clove garlic
• 1 tsp grated ginger

Dip:

• 4 tbsp mayonnaise
• 1 tsp lime juice
• 2 tsp chili oil

Breading:

• 75 g potato starch
• 15 g wheat flour

Method

1. Mix the chicken with soy sauce, sake, sugar, salt, grated garlic and ginger, and marinate for about 30 minutes.
2. In the meantime, you can make the dip: Mix mayonnaise with limejuice and chili oil, and top with shichimi togarashi or chili flakes.
3. Breading: Mix potato flour and wheat flour in a slightly large container. Pour the marinated chicken pieces into the flour mixture and mix well.
4. Fill a pot about halfway up with neutral oil, and heat to about 180 C. Fry the chicken pieces for 2–3 minutes until they are lightly golden. Take them out. Turn up the heat until the oil reaches about 200 C, and fry the chicken pieces once more for 1–2 minutes until they are dark golden brown and super crispy!
5. Serve the crispy chicken pieces with the chili dip!