Recipes From Japan #102

Chicken Karaage

Recipe Servings: 4
Preparation Period: 16 Minutes
Cooking Period: 2 Minutes
Total Cooking Period: 47 Minutes

Ingredients

two tablespoons soy sauce
one tablespoon sake
two teaspoons grated fresh ginger
one and half pounds boneless, skinless chicken breasts, slice into bite-size pieces
two cups vegetable oil for frying
quarter cup cornstarch

Instructions:

Mix soy sauce, sake, and ginger in a large sized dish. Put chicken; turn to coat. Wrap with plastic cover and let marinate in the refrigerator, about thirty minutes.

Put cornstarch in a large sized resealable plastic bag. Put chicken; seal bag and toss till chicken is coated with cornstarch.

Fry chicken in batches till juices run clear and it is golden brown, two to three minutes. Strain on paper towels or on a wire rack.

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