Karaage Fried Chicken

Makes 3 Servings

Cooking + Prep Time:  1/2 hour

Ingredients:

• 1 pound of cubed chicken thighs or breasts, skinless, boneless
• 3” of ginger - peel, then pound with mortar & pestle and extract 2 tbsp. of juice
• 3 tbsp. of soy sauce, reduced sodium
• 6 tbsp. of sake, Japanese cooking
• 2 tbsp. of mirin, Japanese

To coat: corn starch

To deep fry: oil

To garnish: sesame

To dip: Miso mayo sauce, prepared

Instructions:

1. Pat chicken pieces dry with paper towels. Transfer to bowl. Add ginger juice, mirin, sake and soy sauce. Marinate for 1/2 hour.

2. Transfer chicken pieces from the marinade. Evenly coat with starch. Shake excess off.

3. Deep-fry in the oil twice. Heat wok with cooking oil. When it is sufficiently hot to fry, drop chicken pieces in oil. Deep-fry quickly till the pieces are golden-brown in color. Transfer onto plate. Wait for several minutes.

4. Place chicken pieces back in oil. Deep-fry till crunchy and golden brown. Transfer to paper-towel-lined plate to soak out excess oil. Serve while hot with dip.