Crispy Chicken with Lemon Leek Sauce
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: chicken, Karaage
Servings: 2 servings
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- 2 chicken thighs
- 1/2 tsp salt
- 1 Tbsp Sake
- 3 Tbsp flour or potato starch
- 3 Tbsp oil
Lemon Leek Sauce
- 1/2 Naganegi Japanese long white onion or leek
- 1 lemon
- 2 Tbsp sesame oil
- 1/2 tsp salt
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.