I had no idea that Japanese Fried Chicken, or Kara-age could taste so good when you make it at home. I usually leave kara-age to those super duper ramen-chefs who I view as genuis holders of the ultimate secret recipes that I will never ever get to see. But we had too much chicken thigh today, so I decided to make some and wow…. and it was pretty easy too. I think the difference from western fried chicken is the use of potato starch (katakuriko) instead of flour for the coating, which gives it a light and crisp texture. These turns out to be not oily/soggy at all, what a wonder.
Ingredients for 2: (adapted from this recipe)
- 300g of chicken thigh meat
- 1 tsp of grated garlic
- 1 tsp of grated ginger
- 1/2 tbs of soy sauce
- 1/2 tbs of sake
- potato starch
- oil for frying (I like to use sunflower)
For the Negi-sauce:
- 50g of green onions
- 50ml of soy sauce
- 1 tbs of sugar
- 1/2 tbs of rice vinegar
- 1/2 tbs of sake
1. Grate your ginger and garlic:
Then in a bowl, combine the garlic, ginger, soy sauce and sake:
And chop your chicken into bite sized pieces and mix and marinade in this for an hour:
During this time, I decided to clean the kitchen. But then I remembered there was the sauce….!
2. The sauce – chop up your green onions:
Then heat up a little bit of oil in a small pot and lightly cook, taking care not to burn:
Then add in the soy sauce, sugar, vinegar and sake, bringing it to a boil and then take off the heat:
Once it’s cooled down a bit, set aside in a bowl/dish.
3. Heat up some oil (I always shallow fry, about 1/2 a cm to 1 cm worth) in a heavy frying pan. Then fill a bowl with some potato starch, and start coating each piece of chicken very generously and directly transfer into the frying pan:
Then cook until golden (because of the potato starch, it will look golden-white):
Then shake each piece off of any excess oil and transfer to a drip pan:
Then serve with the sauce!