Where do I even start with this? Karaage chicken, as indicated in the titlte, is marinated then fried chicken commonly found in Japan. It's marinated in soy sauce, rice vinegar (sometimes replaced with sake), garlic and ginger. It tenderizes the meat and gives it a flavor that can't be beat.

Then you coat it with cornstarch and fry it twice. Once to cook the chicken, once to make it crispier. It's so good, the flavors are out of this world. I served it with a bowl of rice, a sesame cucumber salad and some fresh lemon juice. A delight!

It's so worth the 2 batches of frying because the chicken is super moist and tender inside and very crispy outside, it's so so so good.

Karaage chicken, Japanese fried chicken (serves 3-4) :

• 500g boneless skinless chicken legs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves
• 1 tbsp grated ginger
• 120g cornstarch
• 1 tsp salt
• Oil for frying
• Lemon (optional)

Cube the chicken in bite sized pieces.

Marinate it for at least an hour in soy sauce, rice vinegar, grated garlic and ginger and salt.

Heat the oil at 160°C/320°F.

Put the cornstarch in a bowl.

Coat the chicken with cornstarch and shake it to remove the excess.

Fry it in small batches for 45 seconds then flip it around and fry it for the same amount of time (90 seconds total).

Transfer to a rack or on paper towel to absorb the excess oil.

Heat the oil at 180°C/360°F.

Fry the chicken pieces a second time for 45 seconds total.

Serve warm with lemon wedges!