Name: Chicken karaage
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 teaspoon caster (superfine) sugar; 1 teaspoon salt; 4 centimetre piece fresh ginger (20g), grated; 2 tablespoon mirin; 1 tablespoon sake; 1 tablespoon japanese soy sauce; 1 teaspoon sesame oil; 500 gram chicken thigh fillets, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; Azalea grape seed oil, for deep-frying

Ingredients

1 teaspoon caster (superfine) sugar

1 teaspoon salt

4 centimetre piece fresh ginger (20g), grated

2 tablespoon mirin

1 tablespoon sake

1 tablespoon japanese soy sauce

1 teaspoon sesame oil

500 gram chicken thigh fillets, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

Azalea grape seed oil, for deep-frying

Method

1.Combine sugar, salt, ginger, mirin, sake, sauces and sesame oil in medium bowl, add chicken; toss to coat chicken. Season with cracked black pepper. Cover; refrigerate 30 minutes.

2.Coat chicken in flour; shake off excess.

3.Heat Azalea grape seed oil in large, deep saucepan to 180°C/350°F; deep-fry chicken, in batches, until golden brown. Drain well on absorbent paper. Serve with lemon wedges.

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