Japanese fried chicken (Karaage) for people with curiosity
Karaage is one type of Japanese fried chicken, which is a classic Japanese main dish. It is good to eat even if it's cold, of course, great when freshly cooked as well. It can be a party menu because it is filling and everyone loves it. You can arrange condiments to add to it. In this recipe, you need 9 ingredients below, boneless chicken thigh, sake, chicken stock, yuzu kosho(yuzu citrus chili paste), ginger, garlic, potato starch, flour, and black pepper. I don’t use soy sauce but chicken stock, but if it's hard to get it, you can use soy sauce instead. Yuzu kosho is a condiment paste made from chili peppers, yuzu citrus peel, and salt. I am a big fan of yuzu kosho, it can add some fruity flavor and strong saltiness in a good way. If it is unfamiliar with your area, you can skip it as well.
Servings: 2
Cost: $
Ingredients
- 250 g Boneless chicken thigh
- 1 tbsp Cooking sake
- 1 tsp Chicken stock Alternative; soy sauce
- 1 tsp Yuzu kosho Citrus chili paste(optional)
- 1 tsp Grated ginger
- ½ tsp Grated Garlic
- 2 tbsp Potato starch
- 2 tbsp Flour
- 2 pinch Black pepper
- as needed Cooking oil Vegetable oil
Optional Ingredients (garnish)
- ¼ Lemmon
Instructions
- Get all the ingredients and condiments.
- First, cut the boneless chicken thigh into a bit bigger bite size.
- Put the chicken into a bowl, add all the seasoning, and mix them well. package it with plastic wrap and rest it for 15 minutes.
- Add flour first and mix well, then add potato starch and mix again.
- Pour the vegetable oil into a pan until about 3 cm from the bottom and heat to 170 degrees Celsius. Fry 3 or 4 pieces at a time. In 2 to 3 minutes, they color golden brown then it is time to flip them off, and 2 to 3 minutes more. When getting look nicely colored, take them out from the pan.
