Tokyo Karaage 🍗

Method

1. 1

   Cut chicken into bite-sized pieces and marinate with soy, ginger and garlic.

2. 2

   Toss with potato starch just before frying.

3. 3

   Fry at 170°C until pale golden, then rest for 3 minutes.

4. 4

   Fry again at 185°C until deeply crisp and serve with lemon.