Double fried karaage chicken
Ingredients
- 300-400g boneless, skinless chicken thighs
- 3-4 tbsp potato flour
- 400-500ml vegetable oil (sunflower, rice bran or rapeseed oil works well), for deep-frying
- a few lemon wedges
- Japanese-style mayonnaise or regular mayonnaise, mixed with a sprinkle of togarashi (a Japanese seven-spice blend), to serve
- 1 tbsp sake
- 2 tbsp soy sauce
- 1 garlic clove, finely grated
- 1 tsp grated ginger
- 1 tsp sesame oil
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