This recipe is basically a knockoff of Chicken Karaage. It utilises the intense ginger flavors and the warming sake typical of Chicken Karaage. However, I have spun the authentic recipe to my own tastes and way of cooking (for example, I prefer to cook with chicken breast, instead of thighs). This chicken is extremely tasty, juicy, addictive, and palatable to many picky eaters!
You will need for marinade:
4 medium chicken breasts (about 500g/1 lb)
2 tsp ginger paste (or fresh grated ginger)
1/8 tsp garlic powder
1 1/2 Tbsp dark soy sauce
3 Tbsp Sake
After marinading, you will need:
3/4 cup flour
1/2 tsp ground black pepper
1/2 tsp salt
Oil for deep or shallow frying, I recommend part toasted sesame/part canola oil if shallow frying and canola oil if deep frying
1. The first step is to cut chicken breast into bite size pieces and marinade in a large plastic bag with ginger paste, garlic powder, soy sauce, and sake. If you are marinading overnight, do not add the soy sauce until an hour before preparation, as it may draw moisture from your chicken. Marinate in the fridge for at least an hour (or overnight for more intense flavor).
2. Add the flour, pepper, and salt to the bag, and shake!
3. Once all chicken has been coated, you have two frying options.
a.) Fill a large skillet with just under 1cm of oil and fry over a medium heat until coating is crispy and chicken is cooked.
b.) Deep fry at 175C/350F.
Both methods take 5-8 minutes, depending on size of chicken pieces. Deep frying is a bit closer to 5 minutes.
Serve hot and fresh from frying!