Kosher Vancouver Karaage Fried Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 -4 lbs fryer chickens
• 2 tablespoons japanese soy sauce
• 1 garlic clove, grated
• 1 inch ginger, grated
• 1 tablespoon miso
• 1 tablespoon cooking sherry
• 1/2 teaspoon wasabi powder
• 1 tablespoon brown sugar
• 1/2 teaspoon sesame oil
• 1/2 cup cornstarch
• 1 cup flour
• 1 teaspoon kosher salt
• canola oil (for frying)

Recipe

• 1 wash chicken in cold water and dry well with paper towels.
• 2 cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back.
• 3 cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag.
• 4 mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk.
• 5 pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well).
• 6 clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well.
• 7 when ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet.
• 8 heat, to 350f, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil.
• 9 fry chicken pieces until golden brown, then drain and place back on the greased cookie.
• 10 finish in a 375°f oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves.