Kara age Chicken

This is the finest thing I make.
Chicken cut into bite sized pieces and then marinated in ginger, garlic with 2tbs each of soy sauce and sake plus a little pepper and salt

Having marinated the chicken, dust it with potato starch (used in chinese cooking as a thickener similar to cornstarch – the japanese use katakuriko which is translated sometimes as potato starch and sometimes dogstarch).

Then it’s deep fried at 180C until golden.