You want to make Karaage Chicken at home but don’t want to deal with deep-frying oil? Can’t agree more. Here is a way to make fried chicken with a small amount of oil. A refreshingly tart lemon and leek sauce complements the crispy chicken very well. The dish is of course great when it’s hot, but it can also stand up well when it’s packed for a Bento lunch. You may want to make extra because it’s so good that they fly off the shelves!
Crispy Chicken with Lemon Leek Sauce
Ingredients
Lemon Leek Sauce
- 1/2 Naganegi (Japanese long white onion or leek)
- 1 lemon
- 2 Tbsp sesame oil
- 1/2 tsp salt
Instructions
- Make Lemon Leek Sauce. Chop long white onion very finely, and mix with the rest of the sauce ingredients. Let sit for 30 minutes, or make it ahead the night before.
- Poke chicken all over with a fork. Salt and sprinkle with Sake. Let sit for 5-10 minutes.
- Remove moisture from chicken with a paper towel. Dust with flour or potato starch. Heat oil in a frying pan at medium heat. Fry chicken for 5 minutes until golden brown, turn over, cover, and cook another 5 minutes. When meat is cooked through, remove from pan. Let sit for a couple of minutes.
- Cut chicken into bite-size pieces and plate. Top with the sauce.
