FOOD: KARAAGE CHICKEN (唐揚げ) FTW.

I love, absolutely love chicken karaage – it’s one of those things that I adore eating (next to gyoza, of course). It’s surprisingly easy to make too – and tastes do good with just a little bit of lemon juice and some Kewpie mayo. In any case, despite me going on and on about my obsession with chicken karaage, my mind drools uncontrollably when I think of juicy, crispy and hot chicken. Karaage (唐揚げ), also known as Tatsutaage (竜田揚げ), is basically the Japanese version of fried chicken. The name literally means “Tang fried” (Tang as in the Chinese dynasty) and is one of those foods that were adapted from Chinese cuisine but are still distinctively Japanese in taste.
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Ingredients:

  • 300g boneless chicken thighs (approximately 4 thighs)
  • 1 clove garlic, grated
  • 1 piece chunk of ginger, (thumb-sized)
  • 3 Tbs. soy sauce
  • 1 Tbs. sake (mirin/sherry are also acceptable substitutes)
  • Approximately 1/2 cup Potato starch aka katakuriko (to coat the chicken – cornstarch is also an acceptable substitute)
  • Vegetable oil, (for deep frying)
  • A few drops sesame oil, (optional; add to the frying oil for extra flavor)

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Directions:

1.     Cut up the chicken thighs into bite-sized pieces –
2.    Peel and grate the piece of ginger and the garlic, super-fine.
3.    Add the ginger, garlic, soy sauce, sake/mirin/sherry to a bowl and whisk to combine.
4.     Put the chicken pieces in a bowl. Add the marinade mixture and mix throughly. Let marinate for a minimum of 30 minutes. Around an hour is ideal.
5.    Heat up the oil. Test the heat with a small piece of chicken – it should immediately sizzle and bubble. Toss together the potato/cornstarch into the marinated chicken so that each piece is completely coated – remember to drain off any excess marinade if too watery.
6.    Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack to soak up the excess oil.
6.    Serve up with lemon wedges.

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I served my karaage with lime wedges (I ran out of lemons), sliced ginger, pickled radish and Kewpie mayo. So delicious!

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FOOD: KARAAGE CHICKEN (唐揚げ) FTW.

2 thoughts on “FOOD: KARAAGE CHICKEN (唐揚げ) FTW.

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