Popcorn Chicken 唐揚げポップコーン
Iconic Japanese fried chicken Karaage infusion recipe
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Chicken thigh
- 250 g Chicken breast
- 1/2 cup Katakuriko (potato starch (enough to cover all the chicken))
- Vegetable oil (amount depends on the size of your pan or fryer)
- 2 tbsp Sake
- 2 tbsp Soy sauce
- 1/2 tbsp Minced ginger
- 1/2 tbsp Minced garlic
Instructions
- 1
Cut the chicken meat into mini bite sized pieces.
- 2
Mix sake, soy sauce, ginger and garlic all together in a ziplock bag.
- 3
Add the chicken to the bag and massage the bag. Marinate the chicken in the bag and leave it aside for about 20 minutes.
- 4
Place the potato starch in a shallow container or in a bowl and roll the marinated chicken pieces in it to coat them. Shake off the excess starch.
- 5
Fill a deep saucepan with the cooking oil (or an electric deep fryer, which is what I used) about ⅔ full and heat to about 180 c degree. Dip a chopstick into the oil and if tiny bubbles form at the bottom of the pan, then it is ready to deep fry the meat.
- 6
Cook the chicken meat until the outside is golden brown and crispy.
- 7
Take the chicken out and leave it on a plate with a paper towels placed under it and over it to absorb the excess oil.
- 8
Serve with any condiments you like, such as lemon, mayo, or salt and pepper.