Japanese Deep-fried Chicken
鶏肉の唐揚げ
30/03/2022
If you give some examples from popular Japanese dishes, you would think of sushi and tempura, but I would say that deep-fried chicken/Kara-age is the most common dish among Japanese people.
Ingredients
500g Chicken Thighs (with skin, boneless)
4 tablespoon potato starch
For marinade
2.5 tablespoons soy sauce
1 tablespoon sake
1/2 tablespoon sugar
1/2 tablespoon mirin
1-1.5 teaspoon (about 5-7.5g) ginger grated
1 teaspoon (about 5g) garlic grated
Directions
1. Prepare the chicken for cooking
Remove bone if it has. Prick both sides of the chicken with a fork to make it macerated easily. Cut the chicken into suitable sizes (one or two bite-sized-pieces)
2. Marinate the chicken
In a medium bowl, combine the marinade and mix well. Place the chicken in marinade and allow to marinate overnight in the fridge. But if you don’t have enough time, try marinating it for one hour with changing the amount of soy sauce from 2.5 to 3 tablespoons.
3. Coat the chicken with potato starch
Drain the marinated chicken in a colander. On a tray lay out the potato starch flat and transfer the chicken onto the tray. Coat the chicken pieces with potato starch.
4. Deep-fry the chicken
Deep-fry in 170 ℃ oil until the batter turns a golden brown. Do not put many pieces into a deep frying pan at once to keep the temperature high. Sometimes raise the pieces from oil into the air one by one and turn them over. Exposing them to the air makes chicken crispy!
5. Transfer the chicken
Transfer the chicken pieces onto a wire rack to drain the excess oil. Continue deep-frying the remaining chicken pieces.
Note : Marinating time is not included.
