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Saturday, 17 December 2011

Chicken Kara-Age

Image courtesy of bonappetit.com

Kara-age (Pronounced ka-ra-ar-gay) is a wonderful side dish often served in Japanese fast food settings, small hot buffets and other suitable occasions. Its wonderful also as a snack for when guests stop by as it can be cooked fairly quickly. Its perfect for this reason for the festive season, and works well also as a starter served with a noodle salad or some caremelised sweet potato wedges. (and a wedge of lime).

Traditionally deep fried, but this recipe uses a small amount of oil and finishes in the oven to keep the amount of oil used to a minimum. Youll also notice a difference in flavour too, as its cooked a bit longer.

You will need (per large serving)

275g boneless thigh meat
4 tablespoons of kara-age sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons cornflour
1 beaten egg
vegetable oil

Marinate the chicken in a small bowl in the kara-age sauce for at least an hour, although overnight is better.

In a seperate bowl mix the herbs, egg and cornflour into a uniform paste. Coat the marinated chicken in the mix and then sear in a frying pan with a small amount of vetegable oil.

When the chicken is seared both sides, place on a greased baking tray in the oven at 200C until cooked (about 15 mins).
Serve with necessary accompaniments. If on its own a wedge of lime and a bowl of the kara-age sauce or even hoi sin will go well.

Devour.

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