|Chicken thigh fillets, cut into (±3cm) pieces||500g|
|Soy sauce||1 tbsp|
|Sushi seasoning||1 tbsp|
|Finely grated fresh ginger||1 tbsp|
|Corn flour||1 cup|
|Plain flour||2 tbsp|
|Vegetable oil||For deep frying|
- STEPCombine soy sauce, sushi seasoning and ginger in a dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for an hour to marinate.
- STEPDrain the chicken from the marinade and pat dry.
- STEPAdd oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat.
- STEPPlace combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess.
- STEPFry the chicken, turning halfway through cooking for 4-5 minutes or until cooked through.
- STEPUse tongs to transfer to a plate lined with paper towel.
- STEPRepeat in 2 more batches with the remaining chicken and flour mixture, reheating the oil between batches.
- STEPTransfer to a serving platter.
Fun fact: ‘Karaage’ (means Tang-fried) is a reference to Chinese Tang dynasty, where the method of preparing chicken was probably inspired by the Chinese.