Chicken karaage | Women's Weekly Food
Traditional Japanese starter dish; marinated in ginger, soy and sake then deep-fried.
Ingredients
- 1 teaspoon caster (superfine) sugar
- 1 teaspoon salt
- 4 centimetre piece fresh ginger (20g), grated
- 2 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon japanese soy sauce
- 1 teaspoon sesame oil
- 500 gram chicken thigh fillets, chopped coarsely
- 1/4 cup (35g) plain (all-purpose) flour
- Azalea grape seed oil, for deep-frying
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