Thursday, August 13, 2015

Karaage Chicken

Karaage Chicken was one of the dishes we loved when we were at the Sheraton in Samoa. I have made this several times at home. Last time a couple of weeks ago I used potato flour instead of corn flour and it was more crispy. If possible, do use potato flour in this recipe. Corn flour will be ok-ish but not as good.

400 grams Chicken Tights, chopped to bite size
3 tablespoons Japanese Soy Sauce (I prefer Kikkoman)
1 tablespoon Sake
1 tablespoon Mirin
Sea Salt
1 clove of Garlic, finely chopped
1 slice of Root Ginger, finely chopped
3-4 tablespoons Potato Flour for dredging
1 tablespoon Chopped Spring Onion, only green bits
Oil for deep frying

In a jug, mix soy sauce, sake, garlic and ginger together then pour the mixture over the chicken, marinate for a few hours.

Heat oil in a wok over medium high heat, when the oil is hot, dredge the chicken pieces in potato flour and deep fry in batches. Drain on paper towel. Sprinkle with sea salt flakes and spring onion before serving with rice and stir fried vegetables.

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