Chicken Kara Age

• 2 chicken breasts fillets (fresh,skinless)
• 4 tbsp (60 ml) kuzu starch (substitute corn starch)
• purified vegetable oil for frying
• garnishes-green onion flutes
• spicy soy sauce
• plum vinegar
• peanut mustard
• Spicy Soy Sauce
• 1/4 cup (60 ml) quality Soy Sauce
• 2 tsp (10 ml) wasabi paste
• Plum Vinegar
• 2 tbsp (30 ml) plum jam
• 4 tbsp (60 ml) rice wine vinegar
• Peanut Mustard
• 1 tbsp (15 ml) peanut butter
• 3 tbsp (45 ml) apple jelly
• 1 tbsp (15 ml) dry mustard

1. Mix each sauce.
2. Cut chicken breast fillets into 4 strips each.
3. Dredge/sprinkle in starch.
4. Let stand 10 min while oil is heating.
5. Heat Oil to 320 degrees (150 C.) F.
6. Fry strips 4 at a time.
7. Raise temperature of oil to 340 degrees (175 C.) F. after adding the chicken.
8. Fry 3 min while turning once.
9. Drain on paper towels.
10. Serve hot with garnish and dipping sauces on the side.

chicken breasts, starch, vegetable oil, soy sauce, vinegar, peanut mustard, soy sauce, wasabi paste, vinegar, plum, rice wine vinegar, peanut mustard, peanut butter, apple jelly, mustard

Taken from online-cookbook.com/goto/cook/rpage/00060B (may not work)