Crispy Karaage Chicken
1kg chicken thighs
⅓ cup cornflour
⅓ cup plain flour
Cut chicken thigh into 2cm chunks across.
In a bowl add chicken thigh and shake on a dusting of Asian
Market Signature Dust.
Mix well to coat all chicken, cover and refrigerate for 1hour.
On a tray, mix both flours and sprinkle of salt.
Take chicken and coat in flour mix, then lay on a baking paper
The secret of getting a crispy finish is to leave the chicken to
sit and allow the juice to absorb the flour mix.
Fry chicken in a shallow flyer or deep fryer. I use a large
shallow pan with Ч cm of oil and turn the chicken, allow about
2- 3 minutes each side depending on thickness.
Season Chicken with salt when cooked.
Serve with soy sauce, sweet chilli and fresh asian leaves.