John Myers
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Crispy Chicken (Kara Age) with Spicy Pak Choi
The perfect crispy chicken (kara age) with spicy pak choi recipe with a picture and simple step-by-step instructions.
Crispy Chicken:
- 500 g Organic boneless chicken legs
- 1 tbsp Chopped ginger
- 4 tbsp Soy sauce dark
- 50 ml White wine dry
- 1 tsp Seasoned salt from my KB
- 1 Protein
- Potato flour
- Rapeseed oil
Tightened Pak Choi:
- 2 Garlic cloves
- 3 tbsp Soy sauce sweet
- 100 ml Water
- 1 pinch Sugar
- 1 tbsp Chopped ginger
- 1 pinch Crushed red pepper
- 1 pinch Szechuan peppercorns painted
- 1 pinch Madras curry
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 tsp Chili Sauce (Sambal Oelek)
- 300 g Pak Choi mustard cabbage
- 1 tbsp Rapeseed oil
For dipping:
- Sweet and sour chili sauce
Crispy Chicken:
- Cut the chicken into larger cubes. Mix the ginger, soy sauce and seasoned salt well with the chicken and let it steep for at least 30 minutes!
Tightened Pak Choi:
- Clean the Pak Choi and cut in half lengthways, rinse well with cold water. Then whisk the above ingredients together well except for the oil.
Crispy chicken: (preheat oven to 50 degrees)
- Remove the chicken from the marinade and drain well. In the meantime, beat the egg whites until stiff and fold in the chicken. Heat the oil in a pot (about 3cm high)! Bread the chicken in potato flour and bake in hot oil for about 5 minutes until crispy! Keep warm in the oven!
Tightened Pak Choi:
- Heat the oil in a large pan and briefly sear the pak choi on both sides! Until it gets color. Then deglaze with the prepared sauce and let it steep for about 5 minutes with the lid on!
- Serve with rice and chili sauce! 🙂
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