The simplicity and delicacy of Japanese cuisine has won me over completely. Now I try to cook something from this elegant cuisine at least once a week. This week I tried Chicken Karaage…a Japanese style deep fried chicken with prominent ginger flavour.
It is a great snack served with some cabbage and daikon or it can make a complete meal when served with Japanese style potato salad…stay glued for that delicious salad recipe !
Traditionally for karaage, chicken pieces are dusted with potato starch which gives a crispier texture after frying but it is hard to find where I live. I used a mix of wheat and corn flour coating instead and the result was pretty good.

For Chicken Karaage,Japanese Fried Chicken :

1/2 kg chicken, boneless, skinless
1 cup potato starch
1/2 cup corn flour+1/2 cup wheat flour for coating
Vegetable oil for frying

For Marinade :

2 inch piece ginger, grated
4 tablespoons white vinegar
4 tablespoons soy sauce
1/2 teaspoon salt or to taste

This Is What You Do :

Squeeze the juice out of grated ginger in a bowl. Add vinegar, soy sauce and salt to it.
Cut the chicken into bite size cubes, mix with the marinade and set aside for 30 minutes.
Heat oil in a wok on medium low heat. Remove the chicken from the marinade, pat dry on kitchen towel.
Dust the chicken generously with flour.
Check the oil by frying just one piece first. If the oil is too hot, chicken will get brown on the outside immediately and will stay uncooked from inside.
Deep fry the chicken pieces till crisp and golden on outside and cooked from inside, around 4-5 minutes.

Serve hot with soy sauce, shredded cabbage and grated daikon.

2-3 servings

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