Karaage (deep-fried chicken)
300g chicken thigh
1 tbsp soy sauce
1/2 tbsp sweet sake
1/6 tsp pepper
3 tbsp flour
2 tbsp potato starch
appropriate amount of salad oil
lettuce, lemon for taste
Grate ginger and garlic. Cut the chicken into 5 cm square.
Put the cut chicken on a tray. Rub it into soy sauce, sweet sake, grated ginger and garlic, and pepper. Leave at room temperature for 20 minutes.
Drain the marinated chicken. Mix flour and potato starch in a different tray and coat the chicken with flour and potato starch.
Heat the salad oil at the temperature of 170℃ in a frying pan. Fry the chicken until brown.
Put the fried chicken in a serving dish with some lettuce and lemon.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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