Karage ala TAGPakUsu

It was only on my 3rd Japanese trip recently that I got a chance to eat Halal Karage together with Japanese Vege Curry. After eating Japanese Curry Rice 3 times from #CocoIchi #MyHalalCurry, I made it my mission to find out how to cook them on the Internet. I also bought Japanese Curry Powder (S&B) specifically for this project.

Karage ala TAGPakUsu

Course: Side Dish
Cuisine: Japanese, My Style

Ingredients

Ingredients A (Preparing the Chicken)

  • 500 gm Boneless Chicken Thigh or Breast or Fillet cur into bite size
  • 1 tbs Light Soya Sauce
  • 1 tsp Chicken Seasoning Powder
  • ½ tbs Ginger Powder
  • 2 tsp Garlic Powder

Ingredients B (Coating Flour)

  • 1 pkt #TAGPakUsu (Season Flour Mixed)
  • 1 tsp White Pepper Powder
  • ½ tsp Chicken Seasoning Powder

Others

  • Cooking oil for Shallow or Deep Frying

Instructions

  • In a large mixing bowl combined all Ingredients . Marinate the chicken for at least 1 hour or overnight in the fridge,
  • In another bowl opr bag, combine Ingredients B and mixed thoroughly.
  • Heat oil to 170C. Lightly coat the chicken pieces with the flour mix. Fry till they ar golden brown. Karage can be eaten as a snack or with Japanese Curry.

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