Best Tori Kara Age Sauce Recipes

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)

Japanese Fried Chicken (Karaage Chicken) image

Recipe Video Above. One of the most popular Japanese dishes, not only within Japan but abroad, Karaage Chicken is pretty easy to make as long as you don't mind deep frying. Just marinate the chicken, toss in flour, and deep fry. Simple as that. The key is double frying so that the chicken becomes crunchy outside and juicy inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Provided by Yumiko

Categories Main

Time 25m

Number Of Ingredients 9

Ingredients

350g/12.3oz chicken thigh fillets (, cut into large bite size pieces (Note 1))
20g/0.7oz corn flour (/ cornstarch)
Vegetable oil for deep frying
1 tbsp soy sauce
1 tbsp cooking sake
1/2 tsp mirin ((Note 2))
2 tsp freshly grated ginger (including juice)
Shredded lettuce or cabbage
Sprigs of parsley

Steps:

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
Serve immediately with shredded lettuce and parsley for decoration if using.

Nutrition Facts : ServingSize 217 g, Calories 523 kcal, Carbohydrate 9.4 g, Protein 30 g, Fat 40 g, SaturatedFat 7.9 g, TransFat 0.3 g, Cholesterol 166 mg, Sodium 7.5 mg, Fiber 0.8 g, Sugar 0.7 g, UnsaturatedFat 29.1 g

TORI NO KARA-AGE (DEEP FRIED CHICKEN NUGGETS)

Tori No Kara-age (deep Fried Chicken Nuggets) image

Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

Provided by BirdyBaker

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts (cut into bite sized pieces)
3 tablespoons soy sauce
30 g gingerroot, peeled and grated
2 large garlic cloves, peeled and grated
salt & freshly ground black pepper
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemons, to garnish

Steps:

In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
Place the chicken in the mixture and let sit for 30 minutes.
Mix the corn flour with the plain flour.
Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
Serve on a bed of salad garnished with a lemon.