Unfortunately for my ‘clean green’ reputation, I have had cravings for crispy fried chicken. However, it’s hard to satisfy them knowing that they can be laden with refined ingredients, gluten, preservatives and other nasties. So, what better excuse than to make some at home?!
I studied a few recipes online and made my own ‘swaps’ to make this recipe gluten free and a little healthier than some of the other options out there.
I’m sorry the photos for this particular recipe aren’t that great. It’s hard to get good photos of raw meat, and having hands covered in corn flour doesn’t help either.
We had a little picnic of chicken karaage, with warm pickled cabbage and apple, and steamed veg on the side.
1kg chicken thigh fillets
1-2 tablespoons crushed garlic
1-2 tablespoons crushed ginger
2 teaspoons raw sugar
1 cup of corn flour
Good quality oil for frying
Step 1: Cut the chicken thighs into small, even chunks. Place the chicken in a bowl.
Step 2: Combine tamari, sugar, ginger and garlic and pour the mix over the chicken pieces. Make sure each piece is coated. Cover the bowl and put it in the fridge to marinate for 1-2 hours at a minimum, but up to 48 hours for maximum flavour results.
Step 3: After marinating time is up, place the corn flour in a shallow bowl.
Step 4: Coat each piece of chicken individually in corn flour.
Step 5: Heat the oil, and use a piece of ‘tester’ chicken to tell when the oil is hot enough- it will start bubbling, ‘popping’ and browning the meat.
Step 6: Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. To make the chicken extra crispy, briefly lift it out of the oil after it is almost cooked and let it cool for a few seconds. Then place it back in the oil until completely cooked.
Step 7: Transfer the fried chicken to the paper towel lined rack/plate and try not to eat it all at once!
PS expect things to get messy if you drop the chicken into the flour too vigorously!