Thursday, September 4, 2014

Chicken Karaage

Two recipes in one week? Why not. This one's too good not to share!

Around here, we love chicken karaage but the only time we have it is when we go out to Sushi Train. That is, until I got this recipe from my friend and we tried making it for ourselves at home. It's easy to make, doesn't take too much time and the best part? Lots of leftover to take as lunch the next day!

We served ours on sushi rice, garnished with cucumber and avocado slices, drizzled with sweet soy sauce and a squeeze of kewpie mayo. It was absolutely delicious.


1 kg chicken, cut into 1" cubes
60mL soy sauce
60mL mirin
1 tbsp sake (optional)
2 tsp freshly grated ginger
3 cloves garlic, chopped up
potato starch

1. Marinate the chicken in mixture of soy sauce, mirin, sake, ginger and garlic for at least 2 hours.
2. Coat chicken with potato starch. We like to put the starch and a few pieces of chicken in a container with a lid and let the boys shake it.
3. Fry in oil at medium heat for 4 minutes.

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