Japanese Fried Chicken, Karaage

INGREDIENTS3servings

  • chicken thigh

    400g

  • flour

    40g

  • vegetable oil for frying

[A]

  • ・Shimaya Dashi-no-moto

    1 tsp

  • ・cooking sake (or white wine)

    1 Tbsp

  • ・soy sauce

    1 Tbsp

  • ・garlic paste

    1/2 tsp

The standard of measuring
  • 1 Tbsp (table spoon) = 15ml,
    1 tsp (tea spoon) = 5ml
  • Shimaya Dashi-no-moto 1 tsp = about 4g
    (powder type, granule type)

DIRECTIONS

  1. Prick the chicken all over with a fork on both sides and cut it into bite-sized pieces.
  2. Put the chicken and [A] in a plastic bag, gently massage the contents from the outside well. Leave it for 5 minutes.
  3. Drain the excess marinade sauce in the plastic bag and add the flour. Shake it to coat lightly with the flour.
  4. Deep fry the chicken at 170℃ until it turns a nice brown. Drain the excess oil.
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