THE GINGER-CRUNCH CLUSTERS

(Our Play on Japanese Karaage / Fried Chicken)

THE GINGER-CRUNCH CLUSTERS

Ingredients: 500g Chicken thighs (cut into 4cm chunks), 2 tbsp Soy sauce, 1 tbsp Ginger paste, 1 tbsp Garlic paste, 50g Potato starch (or Cornflour), 500ml Vegetable oil for frying...

Ingredients

  • 500g Chicken thighs (cut into 4cm chunks)
  • 2 tbsp Soy sauce
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 50g Potato starch (or Cornflour)
  • 500ml Vegetable oil for frying

Cooking Method

  1. The Coat Marinate chicken for 30 minutes; then toss in starch until every piece is dry and white.
  2. The Bloom Add a tiny 10ml splash of water to the marinade if it is too thick before coating the meat.
  3. The Fry Deep fry at 170°C for 5 minutes until light golden; remove and rest for 2 minutes.
  4. The Second Scorch Fry again at 190°C for 2 minutes until dark golden and extremely crispy.
  5. The Final Flourish Serve with fresh lemon wedges and a dusting of salt.

Cuisine: Asian

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