Kara-age is one of the most popular dishes in Japan. You can buy freshly fried at every supermarket in Japan and it is also a favorite for most Japanese families to cook at home. I make this all the time and it is one of my family's favorite dishes. It's easy to make and tasty!
In this recipe I used bone-in chicken legs but it's easier to use thigh meat without the bone. When you go bone-less, please deep fry for a shorter period of time.
<Directions>
Combine ginger, garlic, soy sauce, sake, Sesame oil, and sugar to make the marinade.
Marinate the chicken for 30 minutes in the refrigerator.
Drain the chicken, dry with paper towel and then cover with corn starch.
Deep fry chicken for 6 minutes on medium heat. Remove from oil and rest on a rack.
Combine mayonaise, hot sauce/siracha, and soy sauce for the dipping sauce.
Deep fry the chicken for 1 more minute on medium high heat and rest on rack until ready to serve.
<Ingredients> for 4 people
chicken 1lb
corn starch 1/2 cup
vegetable oil 1 cup
<For Marinade>
ginger, juiced 1tb
garlic, shaved 1tb
soy sauce 2tb
sake 1tb
sesame oil 1tsp
sugar 1tsp
<For Dipping Sauce>
mayonnaise 4tb
hot sauce/siracha 1tsp
soy sauce 1tsp
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