Comments on: Chicken Karaage (Sesame Fried Chicken) Recipe

By: Rasa Malaysia

Rasa Malaysia — Fri, 02 Sep 2011 06:22:11 +0000

Food processor and then a strainer for the ginger. I use a mortar and pestle and squeeze with my hands. Use regular soy sauce.

By: rik

rik — Fri, 02 Sep 2011 02:38:30 +0000

cant wait to do this!

never thought of using corn starch instead of flour for the coating – ill bet itll be crispy without being heavy or oily.

as far as the ginger juice, would a coffee or spice grinder help? or a food processor and then a strainer? even you have to use extra ginger to make the required amount, im sure itd be worth it.

i currently have a bottle of sweet soy rather than “regular” soy. do you think it would add to or detract from this dish if i used it?

thanx.

By: Chicken Karaage « shirlyn's corner

Chicken Karaage « shirlyn's corner — Sun, 21 Aug 2011 17:15:08 +0000

[...] is one of the main ingredients for chicken karaage? Well, I didn’t, till I saw the recipe on RasaMalaysia, a site I love to look at for [...]

By: MayMay

MayMay — Fri, 29 Jul 2011 04:10:00 +0000

what can I use to substitute the sake? I don’t have it in my kitchen. Thanks

By: Irene

Irene — Sat, 23 Apr 2011 15:46:00 +0000

This is the second time i make this… Everyone loves it.. Thank you so much for the recipe…

By: Skiiip

Skiiip — Mon, 14 Mar 2011 06:19:15 +0000

LOVED this recipe, Rasa. My friends and I have always been ordering this kind of thing at the boba houses dotting Los Angeles and San Francisco.

I do have the problem of making the chicken a little too dry and a little too salty, though. Next time I’ll trim less fat off and shorten the 1st and 2nd fry times by a few seconds.

Those were my mistakes, though–Everything you jotted down was absolutely a pleasure to make and eat.

I do have a suggestion for an alternative to mayonnaise and it’s a pepper dust the guys down south use after the second fry while the pieces are still warm:

3 tbs Cayenne
2 tbs white pepper
1 tbs black pepper
1 tsp Chinese 5 spice
1 tsp garlic powder
1 tsp salt

lemon wedges to cut the pepper taste

Again, thank you–trying this recipe again soon.

By: Rasa Malaysia

Rasa Malaysia — Thu, 29 Jul 2010 16:52:15 +0000

I use a Taiwanese brand Kim Lan light soy sauce.

By: John

John — Thu, 29 Jul 2010 09:20:24 +0000

Could you indicate the brand of soy sauce that you used for this recipe?

By: Maria, 13 yrs

Maria, 13 yrs — Sun, 18 Jul 2010 15:10:00 +0000

When you are cooking, most if not all, of the sake evaporates. Alcohol evaporates at 60 degrees Celsius, remember, while water does at 100 degrees celsius.
So you have nothing to worry about. By the time it is finished cooking, the alcohol has evaporated.

By: Rasa Malaysia

Rasa Malaysia — Sun, 04 Jul 2010 16:44:46 +0000

No, the taste will not be the same. You need ginger juice. Use a mini food processor and then squeeze with your hand.