Susan says
Chicken karaage makes a quick and easy packed lunch for children. Pack it in a container (a colourful bento box is nice) with steamed rice dusted with furikake (rice sprinkles), some fruit, vegetables and something sweet as a treat.
Ingredients
300g (10½oz)
boneless chicken thighs
20ml (4tsp)
light soy sauce
10ml (2tsp)
sake or Chinese rice wine (or substitute dry sherry)
2
garlic cloves, peeled
½tsp
grated ginger
¼tsp
finely ground white pepper
30g (¼ cup)
cornstarch
cooking oil, for frying
Directions
Cut the chicken into 2cm (⅞in) chunks. Mince the garlic.
1/4
Put the chicken in a bowl and add the soy sauce, rice wine, garlic, ginger and pepper. Marinate at room temperature for 30 minutes, or longer in the fridge.
2/4
Pour cooking oil into a pan to the depth of about 3cm (1¼in) then heat to 180°C (350°F). Sprinkle the cornstarch over the chicken and mix thoroughly.
3/4
Fry the chicken a few pieces at a time; do not crowd the pan. Drain on paper towels and cool completely before packing into a bento box.
4/4
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