It’s been a while since my last post. I know, I am terrible at blogging (>.<)
Since so many of you asked for the recipe, here is my recipe for Karage, or Japanese Crispy Fried Chicken. It is super easy to make and will show that there is more than sushi in a Japanese household 😉
For 2 persons:
Boneless Chicken Thighs – 400g (cut in chunks)
Ginger – 1 small piece
Soy sauce – 2 tbs
Sake – 1 tbs
Starch – 4 tbs
Lemon – 2 cut pieces
- In a bowl, put the chicken (cut in small chunks), ginger juice, soy sauce and sake and mix them well.
- Leave the sauce for 20 min (you can mix it occasionally to make sure every chunk gets coated evenly), then remove almost all the sauce but keep a bit (about 10% of it).
- Add starch to the bowl and mix well with the chicken.
- Fry the chicken in a deep pot with frying oil (160°C) for 4 min and remove it to set it aside for 4 min. Fry it again with higher temperature (200°C). When it gets golden brown, remove and serve it with the pieces of lemon.
Note: Some types of soy sauce (usually thick ones) make the dough darken easily. In that case, try frying the chicken with 160 °C for 5 min, set it aside for 5 min, then fry it again with 180 °C for 1 min.
You can serve it with rice, miso soup and vegetables.