Today, I will be making “Karaage”, Japanese fried chicken.
This dish is one of the staple of the Japanese home cooking. Always ranked in top 3 followed by Humberg-steak and Curry rice. Also well-known among the tourist in these days.
“Karaage” should have crispy exterior and juicy interior. Follow the recipe step by step, you will have the best “Karaage” ever.
Technically, this style of “Karaage” is called as “Tatsutaage”.
“Tatsutaage” is named after the beautiful reflection of the yellow and red leaves in autumn on the Tatsuta river runs through our town. The river which I have shown in the previous video.
Chambers of commerce of our city have a special team to distribute “Tatsutaage” all over Japan. ( to go abroad, ideally.Lol) We are insist on the birthplace of “Tatsutaage”.
My recipe is based on the authentic “birthplace” recipe.
Serves 2 to 3
1 boneless chicken thigh
1 tablespoon soy sauce
1 tablespoon mirin
Thumb size ginger → 1 teaspoon ginger juice
3 to 4 tablespoon potato starch
Oil for frying
- Pat dry the chicken thigh and cut into chunks.
- Put in a plastic bag and add say sauce, mirin and ginger juice. Release the air as much as you can and marinate for 15 to 20 mins.
- Take out the chicken dripping off the marinade. Coat with a generous amount of potato starch. Leave it a few mins to moisten the starch.
- Heat the oil to 160℃（320℉）. When the bubbles are coming up from the inserted chopsticks, it’s OK to go.
- Deep-fry the chicken for 5 to 6 minutes until thoroughly cooked. Lift the chicken occasionally, to remove the moisture from the exterior. By doing so, you will have the crispiest on the outside, and juiciest on the inside “Karaage”!
- Transfer to a serving dish with fresh green. The first one, eat it as it is with a squeeze of lemon. The second one wrapped in leaf lettuce. So good!
Karaage makes a wonderful side dish for bento. My son gets excited when he knows “Karaage” in his bento lunch box. Give it a try!