Tuesday, April 15, 2008

Chicken Karaage (Japanese Fried Chicken)

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This recipe is very simple and tastes light and crispy. I use dark meat as it is more moist than white meat. It has a wonderful ginger flavor. Pictured here are Denny and his buddy, Ray Kihara, two men who have traveled the world in search of the best fried chicken. This recipe is from justhungry.com website.

2-4 boneless chicken thighs
1 piece fresh ginger (the size of your thumb) finely grated
3 T soy sauce
1 T sake or sherry
Peanut oil for deep frying

Cut the thighs into bite-sized pieces. Leave some of the skin on as it adds to the crispiness. Put the chicken in a bowl with the grated ginger, soy sauce and sake, and mix well. Marinate for ½ hour to 1 hour and not any longer or else the salt in the soy sauce will toughen the chicken. Heat the oil to 375 degrees. Toss the chicken in cornstarch so that each piece is fully coated. Deep fry the chicken pieces a few at a time (don’t overcrowd them) for 5-6 min. until deep golden brown. Drain well, and serve with lemon slices.

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