Lyndey Milan's karaage chicken

Method

1. Pat chicken dry with paper towel. Cut into 4cm pieces.

2. Combine marinade ingredients in a medium bowl and add chicken. Mix well. Marinate for 30 minutes.

3. Heat oil to 4cm in a deep-fryer or 20cm saucepan over medium heat, to 160°C or until oil gently bubbles around the handle of a wooden spoon placed in it. Larger bubbles indicate a higher temperature, but you need the lower temperature as double-cooking the chicken is the key to this recipe.

4. Drain the chicken on a wire rack or pat dry on paper towels then put on a plate. Sprinkle with corn flour and toss to coat (or toss together in a ziploc bag.)

5. Fry chicken in batches, adding 5–6 chicken pieces only to the oil and fry for about around 3 minutes, moving around to prevent sticking. Chicken should be pale. Remove from the oil and drain for 3–4 minutes on paper towel. Repeat with remaining chicken pieces.

6. Skim any flour crumbs from the oil and increase the temperature of the oil to 190–200°C or until oil bubbles more vigorously around wooden utensil.

7. Return chicken pieces back to the oil in batches and fry for about 30–60 seconds or until golden brown and crunchy. Repeat with remaining chicken pieces.

8. Serve immediately sprinkled with Shichimi Togarashi if desired, Kewpie mayo and lemon wedges.

Lyndey’s note: If making a large quantity of Karaage chicken, place in pre-heated 80–100°C oven. If you are segmenting a whole chicken, this recipe and technique is delicious with chicken wings.

Wine Match

White Wine

Rosé