400 g chicken breast or thigh fillets, skinless
2 teaspoon of ginger juice or blended ginger paste
50 g cornflour
50 g potato starch flour
salt and pepper for seasoning
oil for frying
Clean and cut the chicken breast into small bite-size cubes and marinade in the ginger juice or paste for 15 minutes. Prepare three bowls. Fill the first with cornflour, salt and pepper; second with a beaten egg; and third with potato starch. Heat oil in a frying pan.
To emulate the Japanese restaurants' karaage don, serve it on a bed of cooked short-grain rice (also sold as pudding rice), drizzle some Japanese mayonnaise over it and sprinkle liberal amounts of finely chopped spring onions. A bowl of miso soup won't go amiss with dish either.
|You can also add some scrambled eggs and shredded seaweed (not shown in this photo) to top off your rice dish|