Chicken Kara Age

Name: Chicken Kara Age
Ingredients: 2 chicken breasts fillets (fresh,skinless); 4 tbsp (60 ml) kuzu starch (substitute corn starch); purified vegetable oil for frying; garnishes-green onion flutes; spicy soy sauce; plum vinegar; peanut mustard; Spicy Soy Sauce; 1/4 cup (60 ml) quality Soy Sauce; 2 tsp (10 ml) wasabi paste; Plum Vinegar; 2 tbsp (30 ml) plum jam; 4 tbsp (60 ml) rice wine vinegar; Peanut Mustard; 1 tbsp (15 ml) peanut butter; 3 tbsp (45 ml) apple jelly; 1 tbsp (15 ml) dry mustard

17 ingredients

10 steps

Ingredients

2 chicken breasts fillets (fresh,skinless)
4 tbsp (60 ml) kuzu starch (substitute corn starch)
purified vegetable oil for frying
garnishes-green onion flutes
spicy soy sauce
plum vinegar
peanut mustard
Spicy Soy Sauce
1/4 cup (60 ml) quality Soy Sauce
2 tsp (10 ml) wasabi paste
Plum Vinegar
2 tbsp (30 ml) plum jam
4 tbsp (60 ml) rice wine vinegar
Peanut Mustard
1 tbsp (15 ml) peanut butter
3 tbsp (45 ml) apple jelly
1 tbsp (15 ml) dry mustard

Directions

1

Mix each sauce.
2

Cut chicken breast fillets into 4 strips each.
3

Dredge/sprinkle in starch.
4

Let stand 10 min while oil is heating.
5

Heat Oil to 320 degrees (150 C.) F.
6

Fry strips 4 at a time.
7

Raise temperature of oil to 340 degrees (175 C.) F. after adding the chicken.
8

Fry 3 min while turning once.
9

Drain on paper towels.
10

Serve hot with garnish and dipping sauces on the side.