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Chicken Kara age

Serves: 4


500g chicken thigh or breast
1 egg
2 cloves of garlic (grated)
1 tsp Urban Flavorz Ginger Powder
3 tbs soy sauce
2 tbs sake
2 tsp sugar
1 tbs Urban Flavorz mayonnaise
Urban Flavorz Salt & Pepper Blend as per taste
6 tbs potato starch



Wash the chicken well under running water .Then dry with a paper towel and cut into bit size pieces. Beat the egg, then add all the other ingredients except the potato starch in together with the chicken in a bowl. Mix well, then sprinkle the potato starch on top. Cover with cling film then put in the fridge for at least 3-4 hours
Then fry in shallow oil on medium (170 degrees) heat until the colour starts to brown.Raise the oil temperature, then refry for extra crispiness for a minute at high temp (190-200 degrees),make sure you check the chicken has cooked through properly – best way to do this is to take a piece of the chicken and poke it with a tooth pick. If the juices run clear, you know the chicken’s done.Serve with soy or chili garlic dip.