JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)
Steps:
- Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
- In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
- Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
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