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Lime Zest Marinated Chicken Karaage (Japanese “Popcorn” Chicken)

Chef Liza Cheng

Ingredients:
1 tbsp. sake
2 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed
1 pound skin-on chicken thigh, cubed
 2 tbsp. soy sauce
1 tbsp. ginger, grated
1 clove garlic, minced
1-2 eggs, beaten
1/3 cup potato starch or corn starch
cooking oil for frying
Method:
1. Prep the marinade of Sake, Lime Zest, soy sauce, ginger, and garlic.
2. Mix the cubed chicken with marinade and refrigerate overnight.
3. Next day, prep your egg and potato/corn starch for frying.
4. Heat cooking oil to 325°F before you start frying.
5. Dip marinaded chicken pieces in the egg and then the potato/corn starch.
6. Fry until gold brown (with heat at Medium)- should take 3-5 minutes each batch.