Karaage, Japanese style deep-fried chicken is one of the nation’s favourites and the great thing is that you can arrange different flavours almost infinitely.
This recipe is for those who love karaage and want to cook them quickly and easily, as it uses chicken breast.
Do you know that Karaage is great with beer? With this recipe, you can make Karaage in no time when you fancy a beer.
Ingredients for 2-3 people
270g chicken breast fillet
80g potato starch
Vegetable oil for deep-frying
2 tbs soy sauce
2 tbs rice wine or dry white wine
2 tbs oyster sauce
10g ginger (grated)
1 tbs sesame oil
2 tbs sesame seeds (toasted and grated)
- Cut the chicken breast fillet into a large bite sized pieces. Place the chicken pieces in a bowl and add all the ingredients for the marinade. Stir well and rub the marinade into the chicken using your hand, then leave to marinate for 20 minutes.
- Add 50g of the potato starch and rub well, then add the remaining potato starch and rub until the chicken pieces are evenly coated.
- Heat the oil in a pan to around 160-170℃. Deep-fry the chicken pieces until they are cooked through and the colour becomes lightly brown.