Japanese Fried Chicken .... officially known as "Chicken Karaage". Click
HERE for some more info.
I have had this numerous times, and I was hoping to duplicate it at home.
I looked it up, and it seemed rather simple. Why not give it a go on a CI pan on the Weber?!!
Here is what I went with ... and some adjustments were based on the amount of chicken I used.
The marinade:18 oz boneless skinless chicken thighs (each piece cut into 2)
1 piece of fresh ginger (about the size of your thumb)
1 clove garlic
3 tbs soy sauce
2 tbs sake
½ cup potato flour (NOT in the marinade)
Peel and grate the piece of ginger. Do the same with the garlic. Add the liquid and wisk together.
Put the chicken pieces and the marinade into a Ziploc and let it work its magic for at least 30 minutes to an hour.
Heat the oil to about 360-375°.
Place the marinated chicken pieces into the potato flour, then into the hot oil and wait for it's colour change.
Let it sit for a spell ... then, dig in! It's really good!
Click
HERE for some pics.