Classic Japanese fried chicken bites. So delicious, so easy.
Recipe from Niki Bakes
Niki's Karaage (fried chicken) Recipe
Crispy, tasty fried chicken from Nikibakes
Ingredients
| 450g | boneless and skinless chicken thighs, cut into bite size pieces |
| 3 tbsp | rapeseed oil |
| 3 tbsp | coconut oil |
for the marinade
| 1 | egg, beaten |
| 1/2 tsp | garlic powder |
| 1 tbsp | sesame seed oil |
| 2 tbsp | tamari |
| 1 tbsp | coconut sugar |
| 4 tbsp | potato starch |
| 1 pinch | ground cinnamon |
| a sprinkling | Niki's Korean blend |
Method
- Simply combine all the marinade ingredients in a large bowl and add your chicken. Mix very well to coat each piece allow to sit for at least an hour or overnight on the fridge for best results in terms of concentrated flavour.
- Once you’re ready to fry, allow the marinated chicken pieces to sit on the countertop for at least 10 minutes and mix well as the potato starch can settle to the bottom of the bowl.
- Heat to a medium heat (not higher because it will burn) and fry your chicken in small batches, this allows the chicken to cook well and remain tender as well. Once cooked, drain on kitchen paper and serve immediately with a wedge of lemon.
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