Karaage (Japanese Fried Chicken)

Crispy, juicy, and full of flavor, this Japanese fried chicken.

INGREDIENTS:

600g Boneless Chicken Thighs (Cut into 2 inch cubes)

1 tsp salt

1 tsp ground peppercorns

1 tsp ginger powder

1 tsp chili powder

1 tsp paprika powder

60 ml rice vinegar or malt vinegar

60 soy sauce

1 tbsp white or brown sugar

100 to 120g tapioca flour or cornflour (can be half and half)

Vegetable oil for deep frying

(Optional sauces: Instant Curry Sauce / Honey Chili Garlic Sauce / or simply use Soy Sauce with Lemon as a dip)

INSTRUCTIONS

1. Marinate chicken in seasonings, spices, vinegar, soy sauce, and sugar for 30 minutes. Set aside.

2. Prepare your sauces (optional) - for this video recipe we used instant curry sauce and a mixture of sautéed chopped red chillies and garlic finished with honey. You can also create a soy sauce and lemon (ponzu) mixture for dip when serving.

3. Preheat oil in a sauce pot and keep it in medium heat.

4. Dredge marinated chicken pieces in tapioca flour or cornflour. Strain excess flour and set aside.

5. Deep fry chicken pieces for 10 to 12 minutes until golden brown. Be mindful of the oil to keep the chicken pieces from burning. For air fry method, spray oil on the chicken pieces and air fry at 180 C for 10 to 12 minutes or until golden brown.

6. Serve on its own with the sauces or use the chicken karaage pieces as toppings for steamed rice.