*~Riceballz~*

Tori karaage or chicken karaage, or Chinese style fried chicken is one of the appetizer dish that I like to order when patronizing Japanese restaurants. They don’t look incredibly hard to make, so I was like, why not?

I scoured the internet and found a lot of different recipes, so I just read a few and try to come up with something. Here is how I did mine.

Ingredients:

200g chicken fillets from the drumsticks, cut into bite sized pieces

1 egg

1 tablespoon corn flour

2 tablespoons light soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon black pepper

1/2 teaspoon white pepper

a drizzle of shao xing hua tiao wine

100g flour batter for frying

Methods:

1. In a ziplock bag or clean plastic bag, combine all the ingredients except for batter flour for frying. Seal the bag and mix then thoroughly. Give them a good massage without dirtying your hands.
2. Set aside and let it marinate for 1/2 an hour to one hour. In the meantime, go surf net. Careful not to marinade for more than an hour.
3. Coat the fillets with flour batter for frying. Pat them dry first if they are too wet from the marinade.
4. Heat sufficient oil to cover the fillet in a pan or wok. Fry fillet in medium heat until golden brown, increase the heat for a while, and dish out the fried fillets.
5. Repeat until all the fillets are cooked.

Serve the dish hot with a dollop of mayonnaise or your favourite chili sauce. This dish is so economical to make at home, and could be eaten with rice as well.

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