Karaage Chicken with Sweet Soy
- 1 kg boned chicken thighs, skin off
- ¼ cup mirin (sweet rice wine)
- ¼ cup Japanese soy sauce
- 1 tablespoon sake
- 2 teaspoons freshly grated ginger and juice
- 3 cloves garlic, crushed
- potato or corn starch for coating
- oil for deep frying
Cut the chicken into roughly 4cm squares. Combine the mirin, soy sauce, sake, ginger, juice and garlic in a non metallic bowl and add the chicken. Mix well, cover and refrigerate for at least one hour or over night.
Fill a deep fryer or large saucepan with regular cooking oil, and bring to around 180°C.
Drain the chicken pieces, discarding the marinade and coat in the starch. Fry in batches for 6-7 minutes or until chicken is cooked through.
Serve with Basmati rice and bok choy and drizzle with sweet soy.
- 1 cup Japanese soy
- 100g palm sugar, grated
- ¼ cup corn syrup
Combine the soy and palm sugar, and place on very low heat until sugar has dissolved.
Allow to cool then add the corn syrup.
Cool to room temperature before serving.
John Hawkesby’s Wine Suggestions
Corban's Private Bin 2004
Forrest Estate 2005
Seresin Estate 2006