Karaage with Tartar & UMAMI TOPPING
Ingredients (2 servings)
| Chicken |
350g |
| Salt |
1/4 tsp |
| Pepper |
Pinch |
| Beaten egg |
1/2 |
| Potato starch |
20g |
| Flour |
10g |
| Deep frying oil |
As needed |
|
[Tartar Sauce]
Mayonnaise |
4 Tbsp |
|
Boiled egg |
1 |
|
Onion (minced) |
25g |
|
Pickles (chopped) |
2 Tbsp |
|
Pepper |
Pinch |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil SPICY |
As needed |
Directions
- [Tartar Sauce].
Crush the boiled egg with a fork and mix with the other ingredients.
- Cut the chicken into bite-size pieces. Season the chicken with salt and pepper, and coat with the egg.
- Coat [2] with a batter mix of potato starch and flour.
- Deep-fry in oil at 170–180 °C until cooked through and golden brown.
- Place the chicken on a plate and serve with tartar sauce and UMAMI TOPPING, as desired
[MEMO]
- The combination of potato starch and flour makes the batter crisp and light when deep-fried.
If you do not have potato starch, you can make batter using flour only.
