[Video] Deep Fried Chicken (Chicken Kara-age)

Apologies for this very simple recipe. No matter what else I make, this recipe is a family favourite.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 30 min Cook: 20 min

Ingredients

Chicken thighs 4 small (500g)
Ginger 20g
Sake 1.5 tbsp
Soy sauce 1.5 tbsp
Flour* 40g
Cornflour* 20g
*Or potato starch 60g
Vegetable oil for frying as required

Method

1
Remove the bones from the chicken thighs and cut into 4-5 chunks. Place in a bowl.
2
Peel the ginger and grate. Squeeze the juice and pour over the chicken.
3
Add the sake and soy sauce and rub into the chicken. Keep in the fridge for at least one hour (or overnight).
4
Mix the flour and cornflour together (or use potato starch) and put into a tray.
5
Remove any liquid from the meat and dredge into the flour, removing any excess.
6
Deep fry on a moderate heat for 5 minutes.
7
Serve with finely sliced lettuce and tomatoes and a wedge of lemon.

Tips & Note

Personally, I think deep fried chicken is tastier with the skin on. But, if you buy chicken with the skin on, it always has bones, so please see how to remove the bones on the movie.

[Video] Deep Fried Chicken (Chicken Kara-age)

Apologies for this very simple recipe. No matter what else I make, this recipe is a family favourite.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 30 min

Cook: 20 min

Ingredients

Chicken thighs 4 small (500g)
Ginger 20g
Sake 1.5 tbsp
Soy sauce 1.5 tbsp
Flour* 40g
Cornflour* 20g
*Or potato starch 60g
Vegetable oil for frying as required

[Video] Deep Fried Chicken (Chicken Kara-age)

Recipe ID :1630 Posted on 29 JAN 2016

Serves 4

Prep 30min
Cook 20min
views 1,399
printed 29

saved 2

Apologies for this very simple recipe. No matter what else I make, this recipe is a family favourite.

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Ingredients

Print Ingredients Email Ingredients
4 small (500g)
20g
1.5 tbsp
1.5 tbsp
40g
20g
60g
as required

Method

Prep
30min
Cook
20min
1
Remove the bones from the chicken thighs and cut into 4-5 chunks. Place in a bowl.
2
Peel the ginger and grate. Squeeze the juice and pour over the chicken.
3
Add the sake and soy sauce and rub into the chicken. Keep in the fridge for at least one hour (or overnight).
4
Mix the flour and cornflour together (or use potato starch) and put into a tray.
5
Remove any liquid from the meat and dredge into the flour, removing any excess.
6
Deep fry on a moderate heat for 5 minutes.
7
Serve with finely sliced lettuce and tomatoes and a wedge of lemon.

Tips & Note

Personally, I think deep fried chicken is tastier with the skin on. But, if you buy chicken with the skin on, it always has bones, so please see how to remove the bones on the movie.

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