Kara-age Chicken Breasts

Name: Kara-age Chicken Breasts
Yield: 4 servings
Cuisine: British
Ingredients: 2 skinless Chicken Breast Fillets *about 600g; 1/4 cup Plain Flour; 1/4 cup Potato Starch Flour; Oil for frying; Salt & Pepper; 1/4 cup Water; 2 tablespoons Sake (Rice Wine); 1 clove Garlic *grated; 1/2 teaspoon Salt; 1 small piece Ginger *grated; 1 teaspoon Sugar *THIS DOES THE MAGIC!

Hiroko Liston @hirokoliston

Melbourne, Australia

My husband still says he hates Chicken Breasts because they are dry. Chicken Breasts are not necessarily dry. That depends on how to cook them. For 'Kara-age' (Japanese Fried Chicken), marinate them this way. And follow this recipe. Fried Chicken Breasts will be juicy and tender.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2skinless Chicken Breast Fillets *about 600g
1/4 cupPlain Flour
1/4 cupPotato Starch Flour
Oil for frying
Salt & Pepper
Marinade
1/4 cupWater
2 tablespoonsSake (Rice Wine)
1 cloveGarlic *grated
1/2 teaspoonSalt
1small piece Ginger *grated
1 teaspoonSugar *THIS DOES THE MAGIC!

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Steps

1

Combine all the marinade ingredients in a bowl.
2

Cut Chicken Breast Filets into the size that is similar to medium-size egg. Add to the marinade, massage to combine, and set aside for 1 hour or longer. Overnight is good.
3

Combine Plain Flour and Potato Starch Flour. Drain the Chicken and discard the marinade. Heat Oil to about 180℃.
4

Coat each Chicken piece with flour mixture, remove excess flour, and fry in the oil for 3 minutes. Transfer to a rack. When all are fried, fry them again for 1 minute or until crispy.
5

Sprinkle with some Salt & Pepper, and serve.