KARAAGE CHICKEN - Brad Lumb
- 500gr Diced chicken
- 2 tbsp Cooking Sake
- 2 tbsp Soy sauce
- 2 tsp White Rice Vinegar
- 2 tsp Ginger
- 2 tsp Garlic
- Hoisin Sauce
- Tonkatsu sauce
- Harvey’s Kitchen - Tangy BBQ sauce
- Sesame oil
- Brown sugar
- Harvey’s Kitchen - Asian Market Meat Rub
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