Japanese karaage chicken

Ingredients:
2 chicken thighs cut into large cubes (brined for 3 hours - for brining technique see below)
1 tablespoon grated ginger
1 tablespoons light soy sauce
1 tablespoon sake
1 cup buttermilk
Rice flour, for dredging
Canola oil, for frying
2 lemon wedges


Method:
1. Marinate the chicken thighs in the ginger, soy sauce and sake for 45 minutes (use 2 more tablespoons of soy sauce if not using the brining technique).

2. Dip in the buttermilk and allow to rest for 10 minutes.

3. Coat well in the rice flour.

4. Dip again in the buttermilk and coat in rice flour for a thicker coating.

5. Heat enough canola oil (1/2 inch) in a pan till it shimmers but not smoke and fry the chicken until crispy and golden.

6. Serve immediately with some shredded cabbage, a squeeze of lemon and some sweet Thai chili sauce.


Brining technique(other optional)
Ingredients:
1.5 litres water
¾ cup sea-salt
½ cup sugar
1 sliced up lemon
2 stalks cut up celery
1 handful thyme
1 handful Italian parsley

Method:
1) Simply heat up the mixture to melt the salt and sugar before allowing it to cool. Once cooled, immerse the chicken in this solution.