Before popcorn chicken became a hit, there was Chickan Karrage. The Japanese created it and like all Japanese made items, they made it really good! What’s not to love about small bite sized juicy pieces of fried chicken?? Served with Japanese mayo and a wedge of lemon, it can be enjoyed with rice, ramen or on its own.
Bite sized juicy bits of chicken
Serves 4 people
Allowing chicken to sit for a couple of minutes after dredging helps flour to stick to the chicken and gives it a crunchier exterior.
500g boneless thighs
1 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. ginger juice (grate ginger and squeeze out juice)
1 garlic, grated
½ tsp. sugar
½ tsp. salt
White pepper powder
¾ cup potato starch (season)
MINYAK ALIF for frying
1. Cut chicken pieces into bite sized pieces. Marinate chicken with soy sauce, rice vinegar, ginger juice, garlic, sugar, salt and a pinch of white pepper powder. Marinade for 10 minutes.
Chicken is boneless and in small pieces. Therefore it doesn't need to marinated too long
2. Season potato starch with a little salt and white pepper powder. Dredge chicken in flour and let it sit for 2 minutes.
Potato starch gives a light & crispy batter
3. For the first round of frying, heat MINYAK ALIF up to 160˚c and fry the chicken for 2 minutes. Remove from hot oil and let it rest.
First round of frying is just to cook the chicken. It will still be quite light in colour
4. For the second round of frying, increase the oil temperature to 180˚c and fry the chicken again for the second time until golden brown. This should take about 2 - 3 minute. Drain on paper towels.
Higher oil temperature will make it darker and crispier while retaining the juiciness
5. Serve chicken with a wedge lemon and some Japanese mayo.
Use MINYAK ALIF for best results