serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 boneless skinless chicken thighs, trimmed of excess fat, and cut into 2.5 cm pieces
- 2 garlic cloves, finely minced
- 2 tsp finely grated ginger
- 2 tbsp soy sauce
- 2 tbsp sake
- 30 g (¼ cup) cornflour
- 35 g (¼ cup) plain flour
- 500 ml (2 cups) vegetable oil, for frying
- sea salt flakes
- 2 spring onions, thinly sliced
- 1 lemon, cut into wedges
- Kewpie mayonnaise combined with a little Sriracha sauce, to serve
Marinating time: 30 minutes
Serves 4 as an entrée or part of a shared meal
Instructions
- Place the chicken, garlic, ginger, soy sauce and sake in a bowl and toss until well combined. Cover and refrigerate at least 30 minutes or overnight if time permits.
- Combine the cornflour and flour in a bowl. Working with one piece at a time, remove the chicken pieces from the marinade and toss in the flour mixture until well coated, then shake off the excess and place on a wire rack over a tray.
- Heat the vegetable oil in a large wok over high heat until it reaches 180°C. Cooking in small batches, fry the chicken pieces for 5 -7 minutes or until golden and cooked through. Drain on the wire rack, then season with a little sea salt.
- Transfer the chicken karaage to a serving plate, scatter with spring onions and serve immediately with lemon wedges and spicy mayonnaise on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
