Karaage Chicken is one of my favourite Japanese treats. Bite sized pieces of chicken thigh, marinated, then light coated in cornflour and flash fried, these tasty little morsels are guaranteed to be a hit in your house too. With such a light and crispy coating, these do not soak up much oil and don’t leave you feeling greasy or heavy, just wanting more.

Quick and easy, try them this week.

Serves 4

6 chicken thigh fillets, cut into bite sized pieces
4 tbs soy sauce
4 tbs mirin
2 tsp ginger, grated
2 tsp garlic, crushed
1/2 cup cornflour
Pinch of salt
Oil for frying, I use Rice Bran Oil
Lemon wedges and Kewpie to serve

In a bowl mix the soy, mirin, ginger and garlic well. Add the chicken pieces. Coat and leave to marinate for about 20 minutes.

Preheat a wok or fry pan and fill with about 1cm of oil. Heat the oil to medium high.

Meanwhile, mix the cornflour and salt in a bowl or plastic bag. Lift the chicken out of the marinade and shake of any excess. Drop into cornflour and coat well, then shake off any excess.

Add chicken to the oil in batches, don’t overcrowd and cool the pan. Cook for a couple of minutes on each side until crispy and brown and cooked through. Remove from the oil and drain on paper towels. Keep warm and cook the rest of the chicken.

Serve with lemon wedges, Kewpie and I also like it with the cool refreshing flavours of a seaweed salad.