I always say "Karaage"(Japanese fried chicken).
I remember I always requested Karaage to my mother on my birthday and other special days.
I love her simple soy source taste Karaage with a hint of Garlic and ginger. I always wanted to make Karaage like hers and used to ask her how to make.
How much soy sauce and sake do I have to add?
How big do I have to cut chicken?
How long do I have to deep-fry?
My mother always said...
I never understood how it is possible to make something without exactly knowing how much to add stuff when I was a kid. Only way I could learn was watching her to make over and over until I understand her "Some".
Now I grew up and started cooking everyday. Her answer makes lots of sense.
I answer the same thing to my husband when he asks me something about cooking.
Recently though I started measuring ingredients more precisely since I thought it is a good idea to keep records of my own recipes.
I have made Karaage in several ways before. I would like to introduce the simplest karaage recipe that I often make, and I think this is very close to my mother's taste. You can use breast meats instead of thigh meats but, thigh meats turn out a lot juicer than breast meats.
Karaage(Japanese fried chicken)
* 2 Servings
- 2 Chiken thigh meats
- 2 tablespoons Soy sauce
- 2 tablespoons Japanese sake (you can substitute with white wine)
- 1 teaspoon Garlic (paste)
- 1 teaspoon Ginger (paste)
- Potato starch or Corn starch
- Vegetable oil (for frying)
- Remove Chicken skin (optional) and bone and cut into about 2 bite sizes. (yield about 4 out of 1 thigh meat) *Chicken skin in the US seems thicker compared to the ones in Japan so, I usually remove it.
- In a Ziploc bag or container, Put chicken, soy sauce, Japanese sake, garlic, and ginger and marinate for about 1 hour. *You can marinate overnight too. It just gets a little bit saltier but it still tastes good!
- Take chicken out from the bag and coat the chicken with starch. Remove any excess starch by gently tapping chicken with hands.
- In a pan, add oil (the amount to cover chicken), turn the heat to medium or medium-high, and wait until it warms up. *It is ready to fry If it starts to make small bubbles when sticking a chopstick with a little bit of starch in a pan.
- Add chicken in a pan and deep-fry them for 2 to 3 mins. Remove chicken from a pan and wait for couple of mins.
- Heat the pan to high and return the chicken in a pan and deep-fry them another 2 mins or so. (until chicken gets cooked and have a golden brown color.) *If you deep-fry chicken with bone or other parts of chicken or bigger size chicken, you will need more time to cook.
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