唐揚げ Karaage
Akane Nisic
INGREDIENTS:
1.5 pounds / 600 g boneless chicken thighs, with skin
5 tablespoons Katakuriko (potato starch)
2 tablespoons soy sauce
1 tablespoon cooking sake (or white wine if you prefer)
½ teaspoon sugar
A pinch of salt
A pinch of black pepper:
2 teaspoons sesame oil
1 teaspoon fresh Garlic, grated
1 teaspoon fresh Ginger, grated
Preparation
1. Cut chicken thighs into 3-5 cm (1-2 inches) cubes and put them in a bowl
2. Add all ingredients except potato starch and let them marinate for at least half an hour
3. Before cooking the chicken, add potato starch into chicken mixture. Preheat the oven at 480°F/250°C.
4. Lay a sheet of parchment paper on baking sheet and place the chicken (skin-side top).
5. Bake the chicken for 20 minutes or until golden brown.
* Originally, Karaage is deep-fried chicken. You can fry the chicken in a deep-fat fryer or a pot.
