Japanese Chicken Karaage (Kenyan style)

Name: Japanese Chicken Karaage (Kenyan style)
Total time: 18000 s
Yield: 4 ppl
Cuisine: Kenyan
Ingredients: 300 g chicken breast or thigh; [to marinate]; 3 tbs light soy sauce; 1 tbs grained ginger; 1 tbs chopped garlic; 1 tbs sesame oil; pinch salt and white pepper; 1 and half tbs king fisher (or any kind of beer); (1 tbs sugar only when you use beer instead of king fisher); [to fry]; 3 tbs corn flour; 3 tbs all purpose flour; vegetable oil

Misaki Oba @cook_12751554

Today fortunately I had a chance to show how to cook Karaage to my Kenyan friends. I couldn't find specific japanese ingredients so that I modified a bit as a Kenyan style.

Misaki Oba @cook_12751554

Today fortunately I had a chance to show how to cook Karaage to my Kenyan friends. I couldn't find specific japanese ingredients so that I modified a bit as a Kenyan style.

Saved

Ingredients

1.5 hour

4 ppl

300 gchicken breast or thigh
[to marinate]
3 tbslight soy sauce
1 tbsgrained ginger
1 tbschopped garlic
1 tbssesame oil
pinchsalt and white pepper
1and half tbs king fisher (or any kind of beer)
(1 tbs sugar only when you use beer instead of king fisher)
[to fry]
3 tbscorn flour
3 tbsall purpose flour
vegetable oil

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Steps

1.5 hour

1

Cut the chicken in a small cube and marinate them with soy sauce, ginger, garlic, sesame oil, salt and pepper and king fisher in a bowl. Cover the bowl and refrigerate for at least 1 hour.
2

(After 1 hour) Dust the chicken with 2 types of flour.
3

Add vegetable oil to a heavy bottomed pot and heat until the oil reaches around 180 degree. Test the temperature by dropping in some flour (if the flour doesn't sink, the oil is hot enough)
4

Drop your chicken in the oil one by one. Fry in the oil until it becomes brown (at least for 5 mins). The oil should not become so hot.
5

Remove your chicken and allow them to drain on a wire rack.
6

Heat your oil until it reaches 200 degree and fry your chicken again for 1 min. Lift chicken from the oil and allow them to drain.