TORI KARAAGE

Serving size for 3

Ingredients

4 Boneless Chicken Legs

2 Cloves Of Garlic

1 Thumb Size Ginger

2 Tbsp Of Mirin

4 Tbsp Of Soy Sauce

5 Tbsp Of Corn Starch

2 Tsp Of Baking Powder

Neutral Oil

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Cooking Instructions

1. Cut the chicken legs to desired size.

2. Mince/Grate the garlic and ginger.

3. Combine chicken, garlic, ginger, mirin and soy sauce into a zip-lock bag.

4. Mix thoroughly and refrigerate for at least 30 minutes, the longer your marinate the chicken, the stronger the flavour will be.

5. In a mixing bowl, add cornstarch and baking powder to create your dry mix

6. Coat the marinated chicken with the dry mixture, dust off the excess and set aside for frying.

7. Fill up a pot with frying oil to 2 inches deep and heat to 180 Degrees.

8. While the oil is heating up, prepare a wire rack.

9. When the oil is at optimal temperature, fry the chicken in small batches till golden brown.

10. Place the freshly fried chicken on the wire rack and finish it with sea salt flakes on top.

11. Enjoy!