Chicken karaage

Chicken Karaage

Ingredients:

• 1 tbs soy sauce
• 1 tbs sushi seasoning
• 1 tbs finely grated fresh ginger
• 500g chicken thigh fillets, cut into 3cm pieces
• Vegetable oil, to deep-fry
• 130g(1 cup) cornflour
• 2 tbs plain flour

Step 1 
      Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 2 
      Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chichen and toss to caot. Shake off any excess. Cook, turning halway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to plate lined with paper towel. Repeat, in 2 more batches, with remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

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