If you are interested in Japanese cuisine, you should know how to make karaage, Japanese style fried chicken! Karaage is one of the most popular menu in Japan. Maybe when you go to Japanese style bars (izakaya), in almost 100 % you can find karaage in their menu. My English husband is always happy when his bento has karaage! What makes karaage different from English (or American?) style fried chicken is that we use potato starch to make a batter. In Asian countries, we often use potato starch for cooking to make soup sticky. If you do not have potato starch in your house or you can’t get one from the super market, you can use corn starch.
Karaage is often served with a cut of lemon. One of the characteristics of Japanese cuisine is mild/not strong taste. This is because Japanese cuisine is often seasoned only before it is cooked and not served with sauce. So you can think lemon is kind of sauce for karaage. I strongly recommend to prepare chicken the day before you cook. Even if you do not have time, leave chicken seasoned at least for an hour.
Thank you for your visits, comments or any other reactions to my website even though my English is rubbish! I post some photos with instructions. I hope you will try in right way. Good luck!
[Ingredients] (for 2 people)
- Chicken 2 thigh
- Soy sauce 3 tablespoons
- Sake/white wine 1 teaspoon
- Salt a little
- Black pepper 1/2 teaspoons
- Grated ginger 1 teaspoon
- Corn/potato starch
- Lemon 1 slice
[How to make it]
- Mix well soy sauce, sake, salt, black pepper and grated ginger in a bowl.
- Cut chicken thigh into 5~7 pieces. Put more small cuts into the muscles.
- Put the chicken into the bowl and leave it at least for an hour. I recommend to leave it for a whole night.
- Put corn starch into a different bowl. Add the prepared thigh into the bowl. Make sure the chicken is coated enough.
- Put the chicken into the heated oil.
- Cook the chicken in the oil for 4 minutes.
- Served karaage with a sliced of lemon.
I hope you will have a nice weekend!