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I created this recipe for a former co-worker friend of mine who loved food as much as I did. We would begin our days, planning on where we would have lunch. One of our favorite hole in the wall places was just walking distance from our office. They had a really yummy version of this, which is similar to Mochiko Chicken. I always liked the Japanese Karaage Chicken, simply because of the lemon that’s used as a garnish. Yummy!

Posted By: Deirdre K Todd
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Prep Time: marinate 3 hours | Cook Time: 20 minutes | Ready In: 3 hours 20 minutes
Ingredients: Print   Add to cart
US Metric

4 lb. chicken thighs, boneless, cut in thirds

1 c. cornstarch

Garnish: lemon wedges


1 large egg, beaten

4 TB Aloha shoyu

2 TB each mirin sake, lemon juice, chopped green onion

1 TB each minced garlic, grated ginger

2 tsp. sugar

½ tsp. each salt, paprika

Garnish: juice of 2 lemons


Cooking Process:

In a mixing bowl, combine marinade ingredients. Marinate chicken at least 3 hours or overnight. Dredge chicken in cornstarch. In a large wok or deep fat fryer; heat oil. Fry until golden, drain on paper towels. Drizzle with lemon juice. Serves 6-8.