Chicken karaage / Japanese fried chicken
I think this is my 3rd chicken karaage post . There is no such thing as too much Japanese fried chicken , right ? 😀
Karaage ( kara-ageh) is a technique of Japanese deep-frying , you just simply dredge the seasoned ingredients in flour or potato starch and deep-fry them .
This fried chicken is simply seasoned with the usual suspects that you can find in your pantry . If you're fond of Japanese food , you've probably got 2 of the ingredients .
Sake is a Japanese alcoholic drink brewed from rice , it is also an important ingredient , it adds umami , sweetness , acidity and depth to foods . Mirin is a sweet cooking liquid , it is brewed from glutinous rice and just like sake , it also adds depth and umami-rich flavour . ( Source : Japanese Soul Cooking )
I used cooking sake ( check the last photo ) in all of my Japanese dishes and it's way cheaper the sake that you can find in the wine section . It does the job and so far , my taste buds have no complaints about it lol
If you can't find potato starch ( scroll down for the photo ) , use cornstarch instead .
I made half of the recipe listed below , I used 475 grams ( 2 pieces ) boneless chicken legs . This cut of chicken is perfect for deep-frying , the meat is really moist and soft after cooking , as long as you won't overcooked it .
Tired of you same ol' same ol' fried chicken recipe ? Try this dish ! Simple and easy to prepare with amazing flavour payoff !
Recipe adapted from Japanese Soul Cooking
4 chicken legs ( about 2 pounds ) , boned and cut into 2-inch pieces
2 cloves garlic , peeled and grated
1/2 teaspoon salt
4 teaspoons grated ginger
1/4 cup sake
1/4 cup soy sauce
2 tablespoons mirin
1 cup katakuriko / potato starch
Oil for deep-frying
Steamed rice , for serving
Lemon , cut into wedges , for drizzling
* Mix together the chicken , garlic , salt , ginger , sake , soy sauce and mirin in a bowl , stir until well combined . Marinate chicken for 15 minutes . I marinated mine for 1 hour
* In a shallow bowl , add in potato starch . Squeeze excess marinade from the chicken and dredge each piece into the starch , shake off excess . Or you can put the starch in a ziplock or food bag , add pieces of chicken inside and shake until each piece is well coated . Transfer the dredged chicken pieces on a plate .
* Fill a saucepan or a skillet with oil to a height of at least 1-inch . When the oil is hot , carefully add the chicken pieces , cook in batches . Fry for 5 minutes or until chicken turns golden brown . Transfer chicken to the paper-lined plate to drain or place on a wire rack to drain excess oil .
* Serve piping hot with rice or on its own .