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

Chef Liza Cheng

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
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.