Chicken Karaage with Aioli

How to make it

1. 1

   Cut the chicken into bite-size pieces and marinate with the soy sauce, cooking wine, ginger and pepper as listed.

2. 2

   Add 1 tbsp each of frying mix and potato starch to the chicken, mix, and let it sit a moment.

3. 3

   Once the chicken's moisture has absorbed the coating, add another 2 tbsp each of frying mix and starch and mix well.

4. 4

   Fry the chicken in hot oil for the 1st fry.

5. 5

   Make the aioli to go with it: mix the yogurt, garlic, lime juice, sugar, salt, Tabasco and pepper as listed.

6. 6

   Fry the chicken from the 1st fry once more, then drain well.

7. 7

   Serve the crisp karaage with the aioli.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the simmering liquid is too salty, let it down with dashi.