[Ingredients]
1 pound boneless chicken thigh
Cornstarch
1 lemon
Vegetable oil
[Marinade]
1/2 cup soy sauce
1tsp grated ginger
2 cloves chopped garlic
[Steps]
Place the garlic, ginger and soy sauce in a zip-lock bag. Shake!
Add in the chicken and mix well. Shake! Let sit in the fridge for half an hr.
Transfer the chicken into another zip-lock bag filled with cornstarch. Shake!
Pour oil in a pot enough for deep-frying. Set over medium heat and add in the chicken slowly to avoid oil splatter.
Fry the chicken until it turns golden-brown and place them on kitchen towels to drain. Squeeze lemon juice over.
Lemon juice acts as a preservative so you can serve karaage in a bento box too!