Thursday, January 14, 2010

Karaage Chicken

Karaage Chicken

Ingredients:
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


Method:
(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


Verdict
(+) 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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