Salted Karaage with Wasabi
Ingredients (2 servings)
| Chicken (thighs or breasts) |
300 g |
S&B Wasabi Paste
|
30 g |
Salt
|
2 pinches (2 g) |
Pepper
|
Pinch |
Sake (or water)
|
2 tsp (10 g) |
Potato starch (katakuriko)
|
As needed |
Deep frying oil
|
As needed |
Directions
- Cut the chicken into 3 to 4 cm pieces. Rub S&B Wasabi Paste, salt, pepper, and sake into the chicken, then let it sit for at least 10 minutes.
- Coat the pieces lightly with potato starch, then shake off any excess.
- Deep-fry the chicken in oil heated to 170-180°C until cooked through.
[Note]
- Potato starch can be substituted with flour or cornstarch.
