Saturday, October 12, 2013

Chicken Karaage 鶏の唐揚げ

I seldom deep fried food, I find it so wasted to use up so much oil for deep frying food :P Moreover it is rather unhealthy to consume deep fried food often. So once in a while is fine to indulge and this dish sure will please everyone! Who can resist deep fried chicken right?! :D 

  • 5 boneless chicken thigh, cut into chunks
  • 20gm grated ginger
  • 1 stalk spring onion, finely chopped
  • 2 cloves garlic, finely minced
  • 2 tbsp light soy sauce
  • 2 tbsp sake
  • 1/2 tbsp chicken stock powder
  • 4 tbsp potato starch
  1. Combine all seasoning, except potato starch, in a small bowl.
  2. Add in chicken chunks and marinate for at least 30mins or overnight in fridge.
  3. Remove chicken from marinade, discard the liquid. Coat chicken pieces with potato starch evenly.
  4. Heat appropriate amount of oil in a deep saucepan. Deep fry the chicken in hot oil for 5 mins until golden brown and crisp.
  5. Put fried chicken on paper towel to drain away excess oil.

I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan, hosted by Alan from travelling-foodie

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