Harvey's Kitchen and BBQ Recipes

KARAAGE CHICKEN - Brad Lumb

KARAAGE CHICKEN - Brad Lumb

Authored By David Wilson

INGREDIENTS

HOW TO MAKE IT

Mix in a bowl 500g diced chicken, cooking sake, soy sauce, white rice vinegar, minced ginger and minced garlic.

Cover and place in fridge for 1 hour to marinate.

Make a sauce using equal parts Hoisin sauce, Harvey’s Kitchen Tangy BBQ Brown sauce, Tonkatsu sauce and a splash of sesame oil.

Combine 1 cup cornflour, 3 tbsp brown sugar with 2 tbsp Harvey’s Kitchen Asian Market Meat Rub. Coat each piece of chicken in flour and shake off excess.

Fry in hot oil until golden brown, crispy and cooked through.

Serve on white rice with a handful of salad greens, drizzle with the Hoisin/BBQ sauce and Sriracha mayo (or Kewpie mayo), a sprinkle of sesame seeds, some fresh chilli. Finish with a squeeze of fresh lemon juice at the table.

# RIVERWAY MEATS CHICKEN

# HARVEY’S KITCHEN MEAT RUB

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