"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Kara-age Recipe

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This recipe for Chicken Kara-age, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John J. Warns, Jr.
Added: Saturday, March 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 chicken thighs
4 tlbs. soy sauce
2 tlbs mirin (Japanese cooking wine)
1 tlbs. grated garlic
3 tlbs. flour
1/2 tlbs. sugar
1 beaten egg
lemon slices

Directions:
Directions:
1) Cut chicken into bite-sized cubes and place in a shallow pan.
2) Mix the rest of ingredients in a medium-sized bowl.
3) Cover the chicken with the mixture, cover with plastic wrap and marinate for 15 minutes in the refrigerator.
4) Fill a deep pan with enough vegetable oil to submerge chicken pieces. Heat oil to 350 degrees and fry pieces until golden brown, approximately 4-5 minutes.
5) Cool a bit and serve with lemon slices.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
45 minutes or less

 

 

 

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