Karaage chicken is my go-to thing to order at a Japanese restaurant, and it's about time I made it at home. It's unbelievably easy!
Marinate chopped pieces of chicken thighs (1kg) with a tablespoon of ginger, a tablespoon of garlic, a tablespoon of salt, 3 tablespoons of sake and a quarter cup of dark premium soy sauce. After 10-15 minutes, add enough potato starch to coat all of the chicken. Deep-fry and serve hot. Itadakimasu!
