Homemade yakisoba sauce
Enjoy this versatile sauce with veg, meat, seafood or noodles – it can be mixed together in minutes
Double-fried karaage chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- More effort
- Serves 2 - 3
Skip to 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 mayonnaiseor regular mayonnaise, mixed with a sprinkle of togarashi (a Japanese seven-spice blend), to serve
For the marinade
- 1 tbsp sake
- 2 tbsp soy sauce
- 1 garlic clovefinely grated
- 1 tsp grated ginger
- 1 tsp sesame oil
Nutrition: Per serving
- kcal367
- fat21g
- saturates2g
- carbs14g
- sugars2glow
- fibre1g
- protein29g
- salt1.71g
Method
step 1
Combine the marinade ingredients in a large bowl. Cut the chicken thighs into roughly 4cm cubes and tip into the marinade. Stir to coat, then chill for at least 30 mins, or overnight.
step 2
Remove the chicken pieces from the marinade using a slotted spoon, allowing the excess to drip off. Spoon the chicken onto a plate and sift over the potato flour, ensuring it covers each piece of chicken.
step 3
Heat the oil in a deep saucepan or wok to 170C, or until a small piece of bread browns within 30 seconds. Carefully lower in four or five pieces of chicken and fry for 3-4 mins. Remove to a wire rack set over kitchen towels to drain, and repeat with the rest of the chicken.
step 4
When all of the chicken has been fried once, turn up the heat until the oil reaches between 180-190C, or a small piece of bread browns within 15-20 seconds. Return the fried chicken pieces to the oil and fry for another 1-2 mins until all the pieces are crunchy and cooked thoroughly.
step 5
Drain on the wire rack for 1-2 mins, then serve alongside the lemon wedges for squeezing over and the togarashi mayonnaise for dunking.
