Time to make fried chicken AKA Karaage.
Slice up!
Pack of chicken thighs sliced into cubes... or cube-ish.
Grate!
Grated some ginger I think about a tablespoon-ish
Add the ingredients!
We're adding the ginger, sesame oil, cooking wine and soy sauce. I'm using the light soy sauce this time ok!!!
Knead!
Gonna use a spoon for this actually, do you have any idea how much I have to wash my hands to take a picture each step of the damn way.
Coat!
I don't have potato starch so I'm rolling these in a mixture of corn starch and plain flour. Why both? I don't know I just happen to have both.
Deep fry!
Sorry I'm stingy with the oil sorry it just feels weird to use so much.
Finish!
****
Aww hell yeah the business! I wanted to pad it out a bit to a more rounded meal so I made a little stir fry with rice noodles and cabbage to serve with it. This wasn't like some luxury super crunchy battered chicken (esp since I didnt have the right starch) but a very nice basic crispy dark meat chicken. Also keeps it pretty economical for a fried meat dish. Goes best with a sweet and spicy dip. Bonus: my kitchen now smells like a fried chicken takeout mmmm.
No comments:
Post a Comment