Freeze-ahead Karaage Chicken+++*

Yield: 4 servings

Ingredients

Frozen Chicken for Karaage

• 7-800 g (about 4-5 fillets)chicken thigh fillets, chopped into 2-oz pieces

Marinade

• 3 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 6 cloves (20 g) garlic, pressed
• 1/4 tsp ginger powder

Karaage

• 1/4 cup (57 g) mayonnaise (optional)
• 5 tbsp (40 g) flour
• 1/4 cup (30 g) corn starch
• Wedges of lemon
  
  
• [pan-fly] 400 ml vegetable oil

Directions - Freeze-ahead Chicken

1. Mix all the marinade ingredients in a 1-quart ziploc freezer bag
2. Add chicken and close the zip without leaving air as much as possible. 
3. Gently squeeze around the bag ensuring all the chicken fillet pieces contact to the marinade.
4. Freeze the chicken

Directions - Karaage Chicken

1. Thaw the frozen chicken.
2. Drain excess liquid.
3. Add mayonnaise and close the zip.
4. Gently squeeze around the bag ensuring all the chicken fillet pieces contact to the mayonnaise.
5. Add flour and close the zip.
6. Gently squeeze around the bag ensuring all the chicken fillet pieces contact to the flour.
7. Add corn starch and close the zip.
8. Gently squeeze around the bag ensuring all the chicken fillet pieces contact to the corn starch.
   
   

Directions - Pan-Deep Fly

1. Add oil in a 9-inch (24-cm) flying pan or sauce pan.
2. Place chicken fillet pieces without touching each other if possible.
3. Turn the heat to medium-high.
4. When the chicken surface turns slightly brown, flip sizes of chicken pieces.
5. Fly until brown, approximately 12 minutes total. Using a ladle, pour hot oil over the chicken surface to crisp.
6. Drain well and serve immediately with wedges of lemon.

Note