Kara-age Fried Chicken

Ingredients

1kg chicken wings 

Oil, for deep-frying

1 lemon

Marinade

2 eggs

1tbsp grated garlic

1tbsp grated ginger 

3tbsp soy sauce

2tsp sugar

150ml potato starch

2tsp cinnamon

Ground pepper

Methods

1. Combine all the marinade ingredients in a bowl then add to chicken and mix well.

2. Leave to marinate in the refrigerator for at least 30 minutes (or overnight).

3. Mix and cover well the chicken with marinade again before frying, as the potato starch tends to settle on the bottom.

4. Pour a 5cm (2in) depth of oil into a large saucepan and heat to 170℃/325℉ on a medium-high heat.

5. Carefully add the chicken pieces with their marinade and cook for about 5-6 minutes, turning regularly, until nicely browned and cooked through. To test, pierce a piece of chicken with a fork: if the juice comes out clear, it is cooked.

6. Remove the chicken from the oil and drain on paper towel.

7. Squeeze over some lemon juice and serve immediately. Enjoy juicy chicken with drinks!

Recipe is from the "Tokyo Cult Recipe (p.150)", written by Maori Murota

https://studiocyl.com/blogs/recipe/kara-age-fried-chicken-from-tokyo-cult-recipe-by-maori-murota?srsltid=AfmBOorXvOt7gSjdaUxQQkeFNQEo4CJeh44gr0myiyoO9uoVZ49ahM7O