Japanese Chicken

I'm making it a point to make Japanese food once a week. And this week it's fried chicken. But not normal flour-dredged fried chicken- this is covered in katakuriko aka potato starch. It's really good and freaking easy.

CHICKEN KARAAGE
from japanesefoodaddict.com

Yield: 4 servings
Time: 50 minutes
Ingredients
• 3/4 lb chicken (cut into 1 1/2″ pieces)
• 1/2 oz ginger (ground)
• 1 green onion (chopped)
• 1 clove garlic (ground)

Spices
• 2 tbsp soy sauce
• 2 tbsp sake
• 1/2 tbsp Chinese soup powder (chicken bouillon powder)
• 2 tbsp katakuriko (potato starch or corn starch)

Directions:

1. Mix soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl
2. Marinate chicken in mixed spices and cool in a fridge for 30 min
3.Remove chicken from marinade (throw liquid away), add chicken and katakuriko to a bowl, and mix
4. Heat oil to 375°F (190°C) and fry chicken (about 5 minutes)
5. Put chicken on a paper towel and pat dry to remove oil

Notes
- Please do not fry chicken all at once. If you do too much chicken at the same time (it will not get crispy). I use a regular sized frying pan with 2″ of oil, and fry about 5-6 pieces at a time.
- I used corn starch. It's burns easily so be careful.
- I didn't use sake.
- I let it marinate for several hours. It tastes good!

Enjoy!