Ayam Goreng Jepang

Name: Ayam Goreng Jepang
Cuisine: japanese
Ingredients: 500 g chicken thigh, boneless, skinless, cut into bite‑size pieces; 2 tbsp soy sauce; 2 tbsp sake; 1 tbsp mirin; 1 tsp grated fresh ginger; 1 tsp grated garlic; 1 egg, lightly beaten; ½ cup potato starch (or cornstarch); ½ tsp salt; ¼ tsp ground black pepper; Vegetable oil for deep‑frying (enough to fill pot 2‑inch deep)

Karaage

Ingredients

500 g chicken thigh, boneless, skinless, cut into bite‑size pieces
2 tbsp soy sauce
2 tbsp sake
1 tbsp mirin
1 tsp grated fresh ginger
1 tsp grated garlic
1 egg, lightly beaten
½ cup potato starch (or cornstarch)
½ tsp salt
¼ tsp ground black pepper
Vegetable oil for deep‑frying (enough to fill pot 2‑inch deep)

Instructions

11. In a bowl, combine soy sauce, sake, mirin, ginger, garlic, egg, salt, and pepper to form the marinade.
22. Add the chicken pieces, toss to coat, and refrigerate for 30 minutes.
33. Place potato starch in a shallow dish; dredge each marinated chicken piece, shaking off excess.
44. Heat oil in a deep pot to 170 °C (340 °F).
55. Fry chicken in batches for 3‑4 minutes until lightly golden, then remove and let rest on a rack.
66. Increase oil temperature to 190 °C (375 °F) and quickly fry the chicken again for 1‑2 minutes for extra crispness.
77. Drain on paper towels, sprinkle with a pinch of salt, and serve hot with lemon wedges and optional mayo dip.

Source: llm-generated