Karaage (Japanese fried chicken)
Ingredients (4 servings)
| Chicken |
2 slices (600g) |
|
[A]
Soy sauce |
1 Tbsp |
|
Sake |
1 Tbsp |
|
S&B Oriental Curry Powder |
1/2 Tbsp (3g) |
|
Grated garlic |
1/2 Tbsp |
|
Grated ginger |
1/2 Tbsp |
|
Salt |
Pinch |
|
[B]
Flour |
100g |
|
S&B Oriental Curry Powder |
2 Tbsp (12g) |
| Deep frying oil |
As needed |
Directions
- Cut the chicken into bite-size pieces. Rub the mixture of the ingredients of [A] onto the chicken, and leave for at least 10 minutes.
- Combine the ingredients of [B] and mix them well so that they are blended evenly.
- Drain [1] well and coat the chicken pieces with [2].
Pat off any excess flour and deep-fry the chicken in oil at 170℃ to 180℃.
* Flour can be substituted with potato starch or corn starch.
