note – the original video for this recipe is “no longer available”, so I found an alternate video to take its place. Please note that ingredients and instructions in this video may vary slightly from the written version below.
Kara-age is a cooking technique in Japan that means meat cooked by deep frying in oil. The meat used is usually chicken, but pork and fish can also be used for this technique. In this recipe, we will be making Japanese fried chicken. The process includes a coating flour marinade to bite-size chicken meat. This dish is usually served alone or with rice.
• 300 grams chicken (cut into bite-size pieces)
• 1 garlic clove (finely diced)
• Corn starch
• 1 1/2 large tbsp white wine
• 1 1/2 large tbsp soy sauce
• 7 grams sugar
• Salt and pepper to taste
• Oil for frying
This recipe takes 40 minutes. Serves 2-3.
Season the chicken pieces with salt and pepper.
Coat the chicken well.
Add white wine, soy sauce, and sugar.
Add diced garlic.
Mix well until all meat is coated.
Mix until well coated.
Cover with clear wrapper.
Let it marinate in the fridge for 20 minutes.
Add corn starch and mix well.
Set a large pot over medium-high heat.
Put oil and let it heat.
Add the chicken into the pot.
Let it fry for 4-5 minutes or until golden brown.
Remove and put in a plate with tissue over it to absorb excess oil.
Enjoy and serve!
Tips and ideas:
You can add different dips to add more flavor to your fried chicken.
Images – https://www.youtube.com/watch?v=XivddFddthc