Thursday, January 14, 2010

Karaage Chicken

Karaage Chicken

chicken thighs with skin on - cut into bite sized chunks
80g potato starch
40g plain flour
20g garlic
40g fresh ginger
200ml soy sauce
vegetable oil

(1) Slice the garlic and ginger thinly. Add them to the soy sauce and let it stand for half a day.

(2) Pour the soy sauce over the chicken

(3) Coat the chicken with a mixture of potato starch and plain flour

(4) Deep fry in hot oil till golden brown

(+) The ginger-garlic soy sauce is a simple yet wonderful marinate sauce - Japanese style!
(+) The crust is nowhere near the KFC kind of crunchiness but nevertheless crunchy in a subtle way
(+) The meat is tender and not overly dry after frying

(-) Totally oily and cholesterol loaded

(=) A definite quick and easy party snack!

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