Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
JAPANESE · CHICKEN
Chicken Karaage
Ingredients
2
Chicken450 grams Boneless skin
Ginger1 tablespoon
Garlic1 clove
Soy sauce2 tablespoons
Sake1 tablespoon
Granulated sugar2 teaspoon
Potato starch1/3 cup
Vegetable oil1/3 cup
Lemon1/3 cup
Method
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly. Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
Recipe data: TheMealDB · Powered by Bee Solutions
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