Tuesday, June 15, 2010

kara-age (japanese style fried chicken)

2-4 boneless chicken thighs
a piece of ginger about the size of your thumb, grated
3 tbsp. soy sauce
2 tbsp. cooking sake
1 tbsp. sesame oil
1/4 cup potato starch
canola oil for deep frying (you can use other oils, i just prefer canola oil)

prep time: 1 hour
cook time: 5-8 mins.

rinse of the chicken and pat dry with paper towel. cut the chicken thighs into bite size pieces, and set aside in a tupperware container. combine the grated ginger, soy sauce, sake, and sesame oil all together and pour over the chicken the mix together. marinate for about an hour, no longer or the chicken will become too salty.

heat up the oil to begin frying.

put the potato starch in a ziplock bag, and place a few pieces of the marinated chicken in the bag and coat all of the chicken. drop the covered pieces of chicken into the hot oil and fry until golden brown. about 5-8 mins.

drain well, and squeeze lemon over, and enjoy.


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