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Karaage chicken (Fried chicken) recipe



For supreme-flavoured bites, you can’t beat crispy fried chicken marinated in soy and ginger.

15m prep
15m cook
6 servings

7 Ingredients

* 1 tbsp soy sauce

* 1 tbsp sushi seasoning

* 1 tbsp finely grated fresh ginger

* 500g Lilydale Free Range Chicken Thigh, cut into 3cm pieces

* Vegetable oil, to deep-fry

* 130g (1 cup) cornflour

* 2 tbsp plain flour

2 Method / Steps

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 flours on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with a paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

source – cooking365coza

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