Shio Koji Chicken Karaage

Ingredient:

1 pound chicken thighs
2 table spoon shio koji
1 egg
2 tablespoon flour
1 cup potato starch
2-3 tablespoon water
1 tablespoon black pepper
1 tablespoon ginger
1clove garlic
Lemon wedges and chopped chives to serve


Direction:

1. Season chicken with shio koji, ginger, garlic and black pepper and let it sit for 30min, then add eggs and flour.
2. Add 2 tablespoon water gradually into potato starch to make crumbles.
3. Add flower and egg to the chicken and mix it well then coat the chicken with potato starch crumbles.
4. Heat the oil to 160℃, fry chicken until light golden brown (about 5min).
5. Let the chicken rest for 5 min. Skim the oil in the mean while.
6. Heat the oil to 180℃ and fry chicken for 1 minute. Keep mixing to allow chicken to touch the air.
7. Serve with lemon wedges and chopped chives.

Bon appétit!