This week’s Homegrown Chef Ando Suryadi, of Yuu Sushi, shares a favourite recipe.
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Karaage chicken popcorn
Ingredients:
- 2-3 fillets boneless chicken thigh, cut into chunks
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 1½ tbsp sugar
- 2 tbsp sake
- 120g potato starch
- ½ tsp black pepper
- ½ tsp salt
Method:
Combine the chicken with the garlic, ginger, soy, sake and sugar in a bowl until evenly coated. Cover and refrigerate for about one hour.
Heat oil in a pot over heat until about 170 degrees.
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top.
Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until light golden and bubbly, about five to seven minutes. The oil temperature will drop to about 160 degrees. Rest the chicken on paper towels and increase the heat.
Heat oil to about 200 degrees, then fry the chicken again for about two to three minutes until golden brown. Drain the chicken on paper towels.
Coat with one teaspoon chilli powder.
Garnish with lemon and parsley.
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