CHICKEN KARAAGE (JAPANESE STYLE FRIED CHICKEN)

INGREDIENTS

• 2 lbs chicken thighs, boneless, skin on
• 6 tbsp soy sauce
• 4 tbsp sake
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 eggs
• 1 cup potato starch or cornstarch
• vegetable oil for frying

INSTRUCTIONS 

• Cut chicken into bite-sized items.

• place chicken, soy sauce, sake, ginger, garlic and eggs during a Ziploc bag and blend well; steep for 2-3 hours or long.

• Transfer marinated chicken into an outsized bowl. Add potato starch; combine well.

• Heat oil during a massive pan and fry chicken in batches, till brunet and sauteed through. Drain on paper towels and serve.

• Enjoy!