¾tspginger juicesqueezed from freshly grated ginger (marinade)
「PREP」Remove the excess fat from the chicken’s skin (but no need to remove all the skin). Prick the chicken all over with a fork and cut into large bite-sized pieces.
Mix the marinade ingredients together, then pour over the chicken. Rub it into the chicken, then put in the fridge to marinate for at least 15-20 minutes, turning the pieces over occasionally to make sure they all soak in enough marinade.
Pour 2-3 cm of vegetable oil into a heavy-bottomed pot and heat to about 170C (340F). Take the chicken out of the fridge and remove excess moisture from marinade with a paper towel (this will make it crispy!) Put the katakuriko in a bowl and add a few chicken pieces at a time to coat.
Deep fry the chicken in batches until a nice golden brown colour, and transfer to a paper towel lined rack or plate to drain off the excess oil. Put on plates and serve with lemon or sudachi wedges.
Course: Main Course
Keyword: Fried chicken, Meat
Chicken Tatsutaage (aka Karaage) https://www.oishi-washoku-recipes.com/chicken-tatsutaage-aka-karaage January 2, 2016