Recipe: Chicken Karaage [edit]

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Edited by: Sheri Wetherell

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Tags: Asian, Japanese, Meat, Poultry

1 ½	pounds boneless, skinless chicken thighs cut into 1 ½" cubes
1 ½	cups potato starch
¼	cup soy sauce
¼	cup mirin
3	teaspoons sake
1	teaspoon fresh ginger, finely grated
4	cloves garlic, finely minced
	Shichimi Togarashi spice to taste

Step 1	Combine ingredients and marinade chicken for 30 minutes.
Step 2	Remove chicken from marinade and drain.
Step 3	Dust the chicken with potato starch, mix lightly.
Step 4	Deep fry chicken in 350 degree vegetable oil until cooked and cubes are crisp and golden - drain and serve with lemon wedges.