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Karage ala TAGPakUsu

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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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