Monday, 11 May 2015


Karage or JFC (Japanese Fried Chicken) as it affectionally known has been a big family favourite for many many years.  It all goes back to when my big sister was living in Japan in the 90s, yes the fabulous 90s! When she returned home to Oz after 10 years she bought with her an infectious love for all things Japanese and some truly awesome recipes, but none as well received as Karage. Believe me it's super easy and super tasty, the best fried chicken you will have!
Basically you marinate chicken pieces in soy sauce, crashed ginger and crashed garlic, flour them and deep fry.  Since having to remove garlic from my diet just over a year ago we haven't gotten to indulge in this 'home made take away', then just last week it occurred to me that this is possibly one of the easiest receipts to turn into a FODMAP friendly meal. So here it is.
  • Start by chopping up a chicken breast into small nugget size pieces
  • Marinate the chicken for at least two hours in soy sauce and crushed ginger
  • Either toss the chicken pieces through some plain flour covering well or if you want to keep them GF make a batter using 1 egg white and 2 tablespoons of cornflour.
  • In your Wok heat some garlic infused olive oil (garlic infused olive oil is your best friend when you've had to cut garlic out, you get the flavour without the nasty side effects)
  • When your oil is hot, carefully place your chicken in, its best to cook it in a few batches. Your Karage is ready not only when your chicken is cooked through but when it is golden, crispy and delicious.
It can served with pretty much any sides you like, chips, rice, salads, remember its just a yummy fried chicken so very versatile, we've used it as sushi feeling before, and would be yum in pita wraps or tortillas for a japanese mexican fusion. Just let your taste buds do the judging, Enjoy!  

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