Karage Chicken

About Karage Chicken

Ingredients

• Hot dog rolls 4
• Iceberg lettuce leaves 4
• Mustard mayonnaise as required
• Filling
• Boneless chicken, finely chopped 250 gms
• Ginger, finely chopped 1½ inches
• Garlic, finely chopped 5 cloves
• Spring onion, finely chopped 1 bulb
• Soy sauce 1 tsp
• Sake wine 1 tbsp
• Sugar 1 tsp
• Refined flour 1 tbsp
• Cornflour 2 tbsps
• Oil to deep-fry
• Sauce
• Oil 1 tsp
• Spring onion, finely chopped 1 bulb
• Soy sauce 3 tbsps
• Sake wine 4 tbsps
• Vinegar 2 tbsps
• Sugar 1 tsp
• Spring onion greens, finely chopped 1 stalk

How to Make Karage Chicken (Stepwise Photos)

Method

1. Take chicken in a bowl, add ginger, garlic, spring onion bulb, soy sauce, sake wine, sugar and refined flour and mix well. Keep the bowl in the refrigerator to marinate for 15-20 minutes.
2. Get the bowl out of the refrigerator and add cornflour and mix well.
3. Heat sufficient oil in a wok and drop small roundels of this mixture into the hot oil. Deep-fry till golden brown and drain on absorbent paper.
4. To make sauce, heat oil in a non-stick pan, add spring onion bulb, soy sauce, sake wine, vinegar, sugar and spring onion greens and saute.
5. Add the fried chicken and cook for 2-3 minutes.
6. Slit the hot dog rolls into half lengthwise without cutting through and apply some mustard mayonnaise in the inside of the rolls. Keep a lettuce leaf in each roll and top it with chicken mixture.
7. Place the rolls in a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps