Karage (fried chicken)

Ingredients:
Boneless Chicken Thighs x 4 pc -  cut into a medium size
Flour
salt and pepper
Lemon - cut into wedges

Batter:
6 tbsp x of flour
grated garlic x 3 tbsp
200ml cooking sake
water - a littl bit

How to Make:
1. Put the batter ingredients into a bowl and whisk gently. Ensure no bubbles formed. Lift whisk to see if batter is smooth enough to fall unbroken. If so, the batter is ready. 

2. Heat oil in a frying pan.

3. Sprinkle cut chicken with a little bit of salt and pepper and coat with loose flour. Shake off excess flour, then dip into batter.

4. Fry chicken until golden color. Drain oil first before placing them in a serving plate. Serve with lemon wedges.

Enjoy with a bottle of chilled beer!