Karaage with UMAMI TOPPING
Ingredients (2 servings)
Chicken (thighs or breasts)
|
300 g |
Soy sauce
|
1 and 1/2 Tbsp |
Sake
|
2 tsp |
Grated garlic
|
1 tsp |
Grated ginger
|
1 tsp |
Potato starch (katakuriko)
|
3 tbsp |
Deep frying oil
|
As needed |
S&B UMAMI TOPPING Crunchy Garlic with Chili oil YUZU
|
As needed |
Directions
- Cut the chicken into 3 to 4 cm pieces, rub soy sauce, sake, garlic, and ginger onto the chicken, and let it sit for 10 minutes.
- Remove the chicken pieces from the marinade and lightly coat them with potato starch. Pat off any excess potato starch.
- Deep-fry the chicken in oil heated to 170 to 180ºC until cooked through.
- Place the cooked chicken on a plate and serve with S&B UMAMI TOPPING.
[Note]
- Potato starch can be substituted with flour or cornstarch.
