I mentioned on my monday post that japanese potato salad would go perfectly with chicken karaage (kara age in Japanese translates to “dry frying”). I couldn’t possibly leave you all in the lurch without a recipe (plus I’ve kind of fancied some ever since I wrote about them), so here it is. The portion below is enough for four as a snack or side, but they go down very easily so making a little extra would not go amiss.
4 chicken thigh fillets, skin on
2 tbsp sake
1 tbsp usukuchi shoyu (Japanese light soy sauce)
1 tbsp grated ginger
cornstarch (about 1/2 cup)
vegetable oil (for deep frying)
Cut chicken fillets into generous bite-size pieces and combine with the sake, soy and ginger. leave to marinade for 15-30 minutes.
Remove the chicken from the marinade and dredge in the cornflour, making sure each piece is completely covered. Set aside to rest for a couple of minutes.
Heat the oil in a wok on a medium flame. When the oil is hot, add the chicken pieces. Fry until golden brown and crispy, turning the pieces with a spoon or chopsticks to ensure they cook evenly.
Remove and drain on paper towels. Serve with tonkatsu sauce (“Bulldog” brand is the best), Japanese mayonnaise, ponzu or simply a squeeze of lemon.