Chicken karaage from The Hairy Bikers' Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home by Si King and Dave Myers and Hairy Bikers

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Notes about this recipe

  • Ro_ on May 05, 2021

    I made this again, with miso this time and using corn flour instead of rice flour. I think I preferred the finished result (although the batter was quite dark) to the last time I made it.

  • Ro_ on June 20, 2020

    My first time making chicken karaage, something I usually order from a really good place near my office. I had to leave out the miso from the marinade as I didn't have any, and I ground my own rice flour from rice in a spice grinder. The flavour of the finished product was good, and the coating was super-crispy - in fact maybe a smidge too crispy, I may have preferred it a bit softer. I think I also cut up my chicken pieces a bit too small so overdid the batter-to-meat ratio. But the family really enjoyed it nontheless.

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