Karage Chicken

Karage Chicken

By Chef Rakesh Sethi

From Tea Time

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

Karage is a deep-fried chicken cooked in the Japanese style and served stuffed in hot dog rolls

Ingredients

Hot dog rolls 4
Iceberg lettuce leaves 4
Mustard mayonnaise as required
Filling
Boneless chicken, finely chopped 250 gms
Ginger, finely chopped 1½ inches
Garlic, finely chopped 5 cloves
Spring onion, finely chopped 1 bulb
Soy sauce 1 tsp
Sake wine 1 tbsp
Sugar 1 tsp
Refined flour 1 tbsp
Cornflour 2 tbsps
Oil to deep-fry
Sauce
Oil 1 tsp
Spring onion, finely chopped 1 bulb
Soy sauce 3 tbsps
Sake wine 4 tbsps
Vinegar 2 tbsps
Sugar 1 tsp
Spring onion greens, finely chopped 1 stalk

Methods

Take chicken in a bowl, add ginger, garlic, spring onion bulb, soy sauce, sake wine, sugar and refined flour and mix well. Keep the bowl in the refrigerator to marinate for 15-20 minutes.
Get the bowl out of the refrigerator and add cornflour and mix well.
Heat sufficient oil in a wok and drop small roundels of this mixture into the hot oil. Deep-fry till golden brown and drain on absorbent paper.
To make sauce, heat oil in a non-stick pan, add spring onion bulb, soy sauce, sake wine, vinegar, sugar and spring onion greens and saute.
Add the fried chicken and cook for 2-3 minutes.
Slit the hot dog rolls into half lengthwise without cutting through and apply some mustard mayonnaise in the inside of the rolls. Keep a lettuce leaf in each roll and top it with chicken mixture.
Place the rolls in a serving platter and serve.

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