Chicken Karaage

What you need

Ingredients

Measured for 3 servings.

• 450 gChicken
• 15 gGinger
• 5 gGarlic
• 30 mlSoy sauce
• 15 mlDry White Wine
• 8 ggranulated sugar
• 41.7 gPotato starch
• 80 mlvegetable oil
• 60 gLemon

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chicken Karaage: 450 g Chicken, 15 g Ginger, 5 g Garlic, 30 ml Soy sauce, 15 ml Dry White Wine, 8 g Granulated sugar, 41.7 g Potato starch, 80 ml Vegetable oil, 60 g Lemon. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Chicken Karaage into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.