Karaage or Japanese fried chicken recipe

Mix garlic, ginger, and sake to make a paste in a mixing bowl.

Add dark soya sauce and rice vinegar. Keep it aside.

Cut chicken thighs into small cubes, marinate them with the ginger-garlic mix and keep it aside for 10 minutes.

Once marinated, remove the chicken cubes and dust them with all purpose flour.

Mix flour and ice water by hand (do not use a whisk), and keep some lumps in the batter.

In a pan, add oil and heat it over medium flame.

Dip chicken cubes in the tempura batter and deep fry the chicken in hot oil.

Once cooked, put the chicken on butter paper or baking paper to remove the excess oil. Keep it aside.

Yuzu mayonnaise

Mix all the ingredients and serve as a dip.

Ponzu sauce

For the sauce, take a pan, and add ponzu, soya sauce, rice vinegar, and sake. Give it a good mix.

Now add konbu and heat it over a low flame (do not boil).

In a separate bowl, take bonito flakes and orange slices and pour in the hot liquid. Keep overnight before using it for more flavour.

To assemble

In a serving bowl, arrange the fried chicken pieces, garnish with shichimi togarashi powder and sakura mix, and serve with ponzu sauce and yuzu sauce.

Tips

For more flavour, marinate the chicken overnight.

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