Japanese Triple-Fried Chicken (Kara age)

  

Went to a friend’s  house few months ago and saw her preparing this chicken and I ask her for the recipe,  so she took out her new cook book and I took a snap shot of the recipe and forgot about it, is only till last Sunday, when my youngest son ask me whether I know how to cook this, I then remembered that I have taken a snap shot of the recipe, and decided to cook for the boys.  

Triple frying method though seems to be troublesome, but it produces a lovely brown, crispy skin and tender, juicy chicken pieces.  I decided to doubled the portion from the original recipe as I reckon it will have extra for them to bring to school as their lunch the next day, but guess what? It was so yummy that the whole plate was clean out by the 2 boys at dinner! 

Ingredients:

800g chicken thigh, skin on

100g potato flour or cornflour for dusting

1/4 teaspoon salt

800g oil for deep frying 

Lemon wedges and Japanese mayonnaise to serve

Hot cooked Japanese rice

Marinade:

4 tablespoon light soy sauce

2 tablespoon sake (I use Martini)

2 teaspoon grated ginger

1/4 teaspoon sugar

Method:

Cut the chicken thigh in 5cm square and marinade the chicken for at least 30min

  
Place the flour and salt in a large bowl and mix well 

 Prepare a rack with a tray line with aluminum foil (drying on rack instead of paper allow6 the air to circulate and keep the chicken crispy)

  
Using a chopstick, coat the chicken with the flour one piece at a time and place on a tray or plate and allow to stand at room temperature for a few min (this help the flour stick to the chicken and give a crisper coating after frying)

  
In a large saucepan, wok or deep fryer, heat the oil to 190°C
1st Frying: deep fry the chicken for 1 min, remove the chicken and place on the rack and rest for 30 sec

  
2nd Frying: Put the chicken back into the oil, fry for 30 sec, remove the chicken and place on the rack and rest for 30 sec

  
3rd Frying: Put the chicken back into the oil, fry for 30 sec, remove the chicken and place on the rack and rest for 2 min

  
Transfer to a serving plate and serve with lemon wedges, mayonnaise and hot rice

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