In reality, this recipe is called Karaage chicken (often mis-heard as Karate Chicken) - it is a Japanese style chicken recipe, that involves the chicken pieces being marinated and then lightly coated with corn flour prior to being deep fried. It is a delicious recipe that is surprisingly light to eat, and goes well with a salad and some lightly steamed greens and rice if you enjoy having grains.
Ingredients:
500g chicken thigh fillets
3-4 Tbsp gluten free tamari sauce
2 Tbsp maple syrup
Optional: spices of your choice (such as a pinch of chilli powder, black pepper, turmeric...)
Corn flour
Sunflower oil for deep frying
Method:
Cut the chicken thigh fillets into medium to large bite sized pieces, removing any excess fat. Marinate the chicken in a mixing bowl with the tamari sauce and maple syrup for about 10-15 minutes or longer. While it is marinating, put the deep fryer on to heat up the oil, or if manually deep frying then heat up the oil in the pot.
Then drain any excess liquid/marinade from the mixing bowl with the chicken and proceed to coat with corn flour - you may need to add some more cornflour if the chicken absorbs it fast due to being too moist. Mix the corn flour through the chicken pieces until the chicken looks slightly white, like it has a light coating of cornflour.
Deep fry the pieces till golden brown, drain excess oil off and serve hot with salad and steamed greens, and you can sprinkle some chilli sauce on top to give it a spicy kick.
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