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- 4 chicken legs/thighs skin and bone removed, cut into bitesize pieces
- Cornflour to coat
- Vegetable oil for deep-frying
- Lemon wedges to serve
For the marinade
- 2 tbsp sake
- 2 tbsp Fused Soy Sauce shop
- 1 tbsp Fused Chopped Ginger shop
- Mix the sake, Fused Soy Sauce and Fused Chopped Ginger in a medium-sized bowl.
- Put the chicken pieces in the marinade and stir to make sure they are evenly covered. Set aside for about 10 minutes.
- Drain the marinade from the chicken pieces and pat with kitchen paper to remove the excess marinade.
- Generously coat the chicken pieces in cornflour, shaking off any excess.
- Heat the oil to 170ºC. To check the oil temperature drop a bit of cornflour into the saucepan. If it rises to the top of the oil and sizzles, then the oil is hot enough.
- Carefully place the chicken pieces in the oil and fry for about 5 minutes until the chicken is a golden brown colour and cooked through. Be careful not to overcrowd the pan. If you notice that the chicken pieces are starting to brown too quickly, then the oil is too hot.
- Arrange the chicken pieces on kitchen paper to absorb any excess oil.
- Serve with lemon wedges.
There are lots of festivals (known as matsuri) celebrated in Japan throughout the year and at every festival, you’ll find popular Japanese street food, including yakisoba (fried noodles), okonomiyaki (Japanese-style pancake) and chicken karaage (Japanese fried chicken). When we lived in Japan my husband and I loved going to these festivals to sample the vast range of street food and soak up the atmosphere. Can't wait to travel there again! TIP To really infuse the flavour, you can leave the chicken pieces in the marinade for a few hours or overnight in the fridge if you have time.
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