Japan · Chicken · No. 320
Chicken Karaage with Sesame Slaw
A single portion of Japanese cooking, ready in 16 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Marinate the chicken in the soy sauce, ginger and garlic for 5 minutes.
- 2
Heat the oil in a small saucepan or deep frying pan over medium-high heat.
- 3
Coat the marinated chicken pieces in the potato starch, shaking off any excess.
- 4
Fry in batches for 6–7 minutes, turning, until golden and cooked through, then drain on kitchen paper.
- 5
Taste and adjust the seasoning.
- 6
Serve over the shredded cabbage, scattered with sesame seeds and a lemon wedge.
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