Friday, August 14, 2009

Corinne's Chicken Karaage

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I had the most wonderful chicken kaarage at Corinne's. She used potato starch instead of flour which gave the chicken a nice crispy, crunchy coating. She marinated the chicken overnight, and the garlic and seasonings permeated throughout the meat. I ate the leftovers on the ferry on the way back to Seattle. It was so good. This makes great picnic food!

4 lbs. chicken thighs, boned and skinned
3 T sake
1/2 cup soy sauce
5-6 cloves garlic, grated
3 inches of fresh ginger, grated (about 4 T)
1/2 tsp salt
1/2 tsp white pepper
1/4 cup sesame oil
2 eggs
2 cups potato starch
Vegetable oil for deep frying

Cut the chicken into 3-inch pieces. Combine sake, soy sauce, garlic, ginger, salt, pepper and sesame oil. Add chicken and marinate overnight, refrigerated, or for at least 2 hours. Remove chicken from fridge at least 30 min. before you plan to fry. Fill a frying pay with enough oil so that the chicken pieces can submerge completely. Heat the oil over medium-high heat until oil sizzles instantly upon contact with a drop of water. Once the oil is hot, break eggs into the marinating chicken and combine by hand, making sure the egg is evenly distributed. Dredge chicken pieces in potato starch. Fry chicken in batches until cooked through, about 6-9 min. Drain chicken on paper towels. Serve immediately.

Here are photos from Corinne's beautiful garden.

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