Chicken karaage
Traditional Japanese fried chicken; marinated in ginger, soy and sake then deep-fried.
- 35 mins cooking
- Serves 2
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Ingredients
Chicken karaage
- 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
Chicken karaage
- 1Combine 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.
- 2Coat chicken in flour; shake off excess.
- 3Heat 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.