Fried chicken (kara age)
1 lb chicken thigh
1 Oregon Garden Vinaigrette Fat Free
1 clove garlic
1 corn starch
1 canola oil
cut chicken thigh in pieces.
grind a peeled garlic.
put the chicken and the garlic in a plastic bag and pour Oregon Garden Vinaigrette fat free to marinate the chicken.
close the bag and put it in the refrigerator for 2 hour to one night.
place the drained chicken in a different plastic bag and place corn starch to court the chicken.
in a deep pan, pour oil and place over med-high heat.
place 5 or 6 chicken at one time in the oil.
when chicken gets brown, turn to brown the other side.
when chicken is done, drain on paper towels.
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