Chicken Kara-Age Recipe

[Hiroyuki]

Chicken Kara-Age Recipe

Serves 4 as Main Dish.

Here is a recipe for chicken kara-age, which is a favoriate of almost all Japanese.

• 
  

Marinade ingredients

• 2 T soy sauce
  
• 2 T mirin
  
• 2 T sake
  
• grated ginger juice
  
• garlic
  

Main ingredient

• 500 g boneless chicken breast or thigh
  

Coating

• Equal amounts of flour and starch (such as potato starch (katakuriko in Japanese))
  

Deep-frying

• Vegetable oil
  

1. Combine all marinade ingredients in a bowl.

2. Cut chicken into bite size pieces and add to the bowl.

3. Marinate for 15-20 min.

4. Mix equal amounts of flour and starch in another bowl.

5. Pick up each piece of chicken from the bowl, using chopsticks, and coat it thorouthly.

6. Deep-fry at 180 C (356 F) for about 4 min. until brown.

Notes:

1. You can omit grated ginger juice and/or garlic, if you prefer.

2. You can change the flour to starch ratio from 0:1 to 0.5:0.5 depending on your preference.

3. You may want to try the 'double frying' technique:

First deep-fry at 170-180 C (338-356 F) for 1.5-2 min., remove from the fryer and let stand for 3-4 min.

Then, deep-fry again at a slightly higher temp. for 30-40 seconds.

This technique is supposed to yield kara-age that is juicy on the inside and crispy on the outside.

You can discuss kara-age here in the Japan Forum.

Keywords: Easy, Chicken, Japanese, Deep Fryer

( RG1922 )