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Chicken Karaage
Crispy Japanese fried chicken marinated in soy sauce, ginger, garlic, and sake, then coated in potato starch and deep‑fried to a light, crunchy finish. Served with a squeeze of lemon, mayonnaise coleslaw and short‑grain rice.
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Cost Breakdown
Critical Success Points
- • Debone and cut chicken evenly
- • Marinate for at least 1 hour
- • Heat oil to 180 °C before adding chicken
- • Do not overcrowd the pot when frying
Safety Warnings
- • Hot oil can cause severe burns – handle with care and keep children away
- • Never leave the oil unattended while heating
- • If oil starts to smoke, remove pot from heat immediately
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