Allergy free Japanese karaage chicken (fried chicken) recipe

Ingredients

• 1 tbsp allergy free soy sauce replacer
• 1 tbsp rice vinegar or white vinegar
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp fresh ginger, finely grated
• 500g chicken thigh or breast fillets, cut into 3cm pieces
• 1 cup olive oil
• 1 cup potato starch
• 2 tbsps Orgran all purpose flour

Method

• Combine the soy sauce replacer, vinegar, sugar, salt and ginger in a large bowl.
• Add the chicken and toss to coat.
• Cover with cling wrap and refrigerate for 1 hour to marinate.
• Drain the chicken from the marinade.
• Add the oil to a wok.
• Heat over a medium-high heat.
• Place the potato starch and flour on a plate.
• Add one-third of the chicken and toss to coat.
• Shake off any excess.
• Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs or a slotted spoon to transfer the chicken to a plate lined with paper towel.
• Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches.
• Serve with salad, shallots, chilli, lemon and/or rice.