Tori no Karaage (Japanese Fried Chicken)

April 26, 2010


This is a recipe passed down from my mother. It’s actually the perfect Japanese “bar food,” especially served with a cold glass of beer and a side of edamame.

1 lb chicken thighs
3 tbsp soysauce
3 tbsp sake
thumb sized piece of ginger, sliced
chopped scallions (1-2 shoots)
pepper
potato starch

1. Cut chicken thighs in bite size pieces.
2. Marinate chicken in soy sauce, sake, sliced ginger, scallions and a sprinkle of pepper. Let it marinate for 15-20 minutes.

(Marinating the chicken anymore than 20 minutes will cause it to become too salty)

3. Coat the marinated chicken with potato starch

The marinade will turn the potato starch brown, which is perfectly normal

4. Deep fry the chicken until golden brown.

Serve while it’s still hot!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: