Ingredients

700g boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
2 tablespoons cooking sake
1 tablespoon mirin
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Zest and juice of 2 sudachi fruits
1 cup potato starch or cornflour, for coating
Vegetable oil, for frying
Salt and black pepper to taste

Method

In a bowl, combine soy sauce, sake, mirin, grated ginger, minced garlic, sudachi zest, and sudachi juice to create the marinade.

Place the chicken pieces in the marinade, ensuring they are well-coated. Let it marinate in the refrigerator for at least 30 minutes, or ideally, for a few hours to allow the flavours to infuse.

Remove the marinated chicken from the refrigerator and let it come to room temperature.

Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 180°C.

Drain excess marinade from the chicken pieces, and lightly season with salt and black pepper.

Dredge each chicken piece in potato starch or cornflour, ensuring an even coating.

Carefully place the coated chicken pieces into the hot oil, a few at a time, and fry until golden brown and cooked through, about 5-7 minutes. Ensure not to overcrowd the pan to maintain the oil temperature.

Using a slotted spoon, remove the fried chicken pieces and place them on a plate lined with paper towels to absorb excess oil.

Repeat the frying process until all chicken pieces are cooked.

Serve the Sudachi Karaage Chicken hot, garnished with extra sudachi wedges for squeezing.

Enjoy this crispy and flavourful Sudachi Karaage Chicken as a delightful appetizer or as part of a Japanese-inspired meal!