Karage Chicken

Method

1. Take chicken in a bowl, add ginger, garlic, spring onion bulb, soy sauce, sake wine, sugar and refined flour and mix well. Keep the bowl in the refrigerator to marinate for 15-20 minutes.
2. Get the bowl out of the refrigerator and add cornflour and mix well.
3. Heat sufficient oil in a wok and drop small roundels of this mixture into the hot oil. Deep-fry till golden brown and drain on absorbent paper.
4. To make sauce, heat oil in a non-stick pan, add spring onion bulb, soy sauce, sake wine, vinegar, sugar and spring onion greens and saute.
5. Add the fried chicken and cook for 2-3 minutes.
6. Slit the hot dog rolls into half lengthwise without cutting through and apply some mustard mayonnaise in the inside of the rolls. Keep a lettuce leaf in each roll and top it with chicken mixture.
7. Place the rolls in a serving platter and serve.

Additional Tips and Tricks