Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour)

Name: Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour)
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: 600-800 g Chicken Fillets *Today I used Thigh Fillets; Oil for cooking; 2 tablespoons Plain Flour; 2 tablespoons Potato Starch Flour; 1 teaspoon Asian Chicken Bouillon Powder / Chicken Stock Powder; 1 teaspoon Garlic Powder; 3/4 teaspoon Salt; 1/4 teaspoon Sugar; 1/2 teaspoon Ground White Pepper; 1-2 teaspoons Spices of your choice *Ground Chilli, Ground Paprika, Ground Ginger, Onion Powder, Chinese Five Spice, Allspice, Dry Mustard, Dried Herbs (Thyme, Basil, Oregano), etc; *Note: Today I added 1 teaspoon Ground Paprika, 1/2 teaspoon Ground Ginger, 1/4 tsp Chinese Five Spice and 1/4 tsp Ground Chilli

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, Fried Chicken. My mother always cooked Fried Chicken using a store-bought ‘Kara-age-Ko’, which must have been very convenient for a very busy mother like her. ‘Kara-age-Ko’ is actually easy to make. Today I cooked Fried Chicken just like my mother used to do using my home-made ‘Kara-age-Ko’.

Hiroko Liston @hirokoliston

Saved

Ingredients

20 minutes

4 Servings

600-800 gChicken Fillets *Today I used Thigh Fillets
Oil for cooking
‘Kara-age-Ko’ (Seasoned Flour)
2 tablespoonsPlain Flour
2 tablespoonsPotato Starch Flour
1 teaspoonAsian Chicken Bouillon Powder / Chicken Stock Powder
1 teaspoonGarlic Powder
3/4 teaspoonSalt
1/4 teaspoonSugar
1/2 teaspoonGround White Pepper
1-2 teaspoonsSpices of your choice *Ground Chilli, Ground Paprika, Ground Ginger, Onion Powder, Chinese Five Spice, Allspice, Dry Mustard, Dried Herbs (Thyme, Basil, Oregano), etc
*Note: Today I added 1 teaspoon Ground Paprika, 1/2 teaspoon Ground Ginger, 1/4 tsp Chinese Five Spice and 1/4 tsp Ground Chilli

Saved

Steps

20 minutes

1

To make ‘Kara-age-Ko’ (Seasoned Flour), combine all ingredients.
2

Heat Oil to about 170℃.
3

Cut Chicken Fillets into chunky bite-size pieces, coat with ‘Kara-age-Ko’ generously, and fry in the oil for 4-5 minutes OR until nicely browned and cooked through. Drain on a rack and serve immediately.