Wednesday, April 10, 2013

Allergy free Japanese karaage chicken (fried chicken) recipe

  • 1 tbsp allergy free soy sauce replacer
  • 1 tbsp rice vinegar or white vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp fresh ginger, finely grated
  • 500g chicken thigh or breast fillets, cut into 3cm pieces
  • 1 cup olive oil
  • 1 cup potato starch
  • 2 tbsps Orgran all purpose flour

  • Combine the soy sauce replacer, vinegar, sugar, salt and ginger in a large bowl.
  • Add the chicken and toss to coat.
  • Cover with cling wrap and refrigerate for 1 hour to marinate.
  • Drain the chicken from the marinade.
  • Add the oil to a wok.
  • Heat over a medium-high heat.
  • Place the potato starch and flour 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 or a slotted spoon to transfer the chicken to a plate lined with paper towel.
  • Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches.
  • Serve with salad, shallots, chilli, lemon and/or rice.

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