Thursday, October 21, 2010

Chicken Karaage

Ingredient:
-Chicken thigh (Cut into bite-sizes)
-Cornflour
-oil for deep frying

Marinate:
-Grated ginger (lots of ginger!!)
-Soy sauce and sake cooking wine
(2:1 ratio)

Methods:
-Marinate the chicken for 1 hour.
-COat chicken with cornflour.
-Deep fry in pan.

TadA!
Serve with mayonnaise.
Karaage can be wrapped in sushi or serve with japanese curry too!

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