Japanese Style Karage Chicken Pasta

• To make the karage (makes about 10 pieces):
• t00g boneless chicken thighs
• t piece fresh ginger, about the size of your thumb
• t Tbs. soy sauce
• tinch of sugar
• tbout 1/2 cup Potato starch or corn starch
• teanut oil or other vegetable
• To make the pasta:
• tettuccine Pasta (100g)
• tlack and white sesame seeds
• temon grass 2 stalk
• t Lime
• tepper
• tarlic salt/Normal Salt
• tarlic 4 large clove

1. For the karage (or buy):
2. 1. Cut the chicken into bite sized pieces.
3. 2. Peel and grate the ginger
4. 3. Put the chicken in a bowl, along with grated ginger, soy sauce and a pinch of sugar. Mix well. Let it sit for 10 minutes
5. 4. While marinating, heat the oil in a wok. When oil reaches 180u0b0C, add some sesame oil
6. 5. After the chicken is done marinating, coat each piece of chicken with potato/corn starch
7. 6. Fry the chicken a few pieces at a time. Fry until golden brown
8. 7. Take the fried chicken out of the oil, and put them on paper towels. Drain the excess oil
9. 8. Sprinkle lime onto the karage.
10. For the rest of dish:
11. 1. Boil the water. This will take 5~10 minutes
12. 2. While heating the water, prepare the ingredients. Cut the lime in half, mince 3 cloves of garlic, thinly slice 2 lime for garnish and measure out the amount of sesame seeds
13. 3. Now, you'll need to measure the amount of pasta you are going to use. Weigh 100 g of uncooked Fettuccine pasta
14. 4. By this time, the water should be boiling. Add a pinch of salt into the water, and then put the pasta into the water. You have to let the pasta cook for 8~10 minutes
15. 5. When the pasta is done, drain and run water through it
16. 6. Add garlic into a heated pan and cook it for 1 minute. Then add lemongrass, sesame seeds and some salt and pepper. Cook for another 2 minutes, stirring the whole time
17. 7. Put the cooked pasta into the pan, along with the other cooked contents. Mix well, and then keep heat on low for 2 minutes
18. 8. During the 2 minutes, get 7 pieces of karage and cut them in half. Make sure the fried part stays with the chicken. Add the karage into the pan (heat on high). Mix the karage with the pasta for 45 seconds. Squeeze lime onto the pasta.
19. 9. Serve pasta on a plate. Garnish with karage, lime, lemongrass and sesame seeds

chicken thighs, fresh ginger, soy sauce, sugar, starch, peanut oil, pasta, pasta, black, lemon grass, lime, pepper, garlic, garlic

Taken from www.epicurious.com/recipes/member/views/japanese-style-karage-chicken-pasta-50183102 (may not work)