Karaage is a popular Japanese snack made by marinating chicken pieces in soy sauce and ginger, coating them in starch and frying. Crisp on the outside and juicy within, it is also enjoyed as a snack with beer.
Mix the chicken pieces with the soy sauce, ginger, garlic and sesame oil. Cover and marinate in the fridge for at least 30 minutes.
Coat the marinated chicken pieces in cornstarch.
Heat the oil over medium-high heat and fry the chicken for 5–6 minutes, until golden all over and cooked through. The internal temperature must reach a safe level and the juices should run clear.
Remove the chicken and leave to rest for 2 minutes. Heat the oil over high heat, then fry the chicken for another 1–2 minutes to make it crispier.
Serve hot with lemon slices.
Keep marinated raw chicken in the fridge for 1 day or in the freezer for 2 months. Cooked chicken keeps in the fridge for 2 days; reheating in the oven helps retain its crispness.
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