Lemon and Dill Japanese Fried Chicken Karaage

Method

1. Mix lemon zest and dill into the potato starch coating.
2. Cut chicken into bite-sized pieces and marinate in buttermilk, soy sauce, ginger, garlic, and salt for 30 minutes.
3. Beat egg and dip chicken into it, then coat with potato starch.
4. Heat oil in a pan to 180°C (350°F) and fry chicken until golden brown.
5. Drain on paper towels and serve with a dipping sauce.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.