Ume-Su Chicken Karaage

 L'They can, it’s the red juice ofumeboshi (Japanese plum) brined with leaves of shiso. It can be used like vinegar. Its taste is less acidic than usual vinegars but saltier and offers a nice palette of nuances. Its flavor is refreshing and pleasantly salty. You can find them in organic stores.

There is no need to add salt to your preparation and the meat will soften on its own thanks to this marinade. They can.

You only need 5 ingredients to make this little Japanese dish. It can be consumed as an aperitif or as a main dish.

Ingredients: for 4-5 people

700g chicken breast
4 tbsp. tablespoon ofThey can (inYou can find them in organic stores.)
4 tbsp. tablespoon of flour
4 tbsp. tablespoon of potato or corn starch
Vegetable oil for frying

Preparations: 

1. Prick the chicken breast with a fork. Cut the chickens into pieces of approximately 4cm. In a Zip-lock freezer bag, pour the Ume-su and the chicken pieces. Leave to marinate in the refrigerator for 15 minutes.
   
   
   
   
2. Pour oil into a frying pan to a height of 4cm on the sides and heat to 160℃.

3. Add the flour to the preparation bag. Shake well. Once the mixture is well distributed over the surface of all the chicken pieces, add the potato starch. Shake well again (this way you don't dirty your kitchen!)

4. Fry the chickens for 7~8 minutes until golden brown.
   Drain them on a plate covered with absorbent paper. 
   
   
   
   Enjoy right away, because it’s much better when it’s hot!
   Itadakimasu :)