Karaage is one of the many staple street foods in the archipelago. but karaage is also the name of the cooking technique used to make these delicious donuts fried in an oil bath after being marinated in soy sauce, garlic and ginger.
You can try izakaya at the counter accompanied by a little mousse. Their format also makes them ideal for sale in yatai, which abound during festivals or matsuri.
Accompanied by good Japanese beer, it can be enjoyed endlessly. If you prefer wine, uncork Prosecco or Chianti.
- Large saucepan with high sides.
- 1 skimmer.
- 2 chicken thighs (boneless but with skin on)
- 12 g (2 tablespoons) ginger juice or grated fresh ginger
- 3 g (1 teaspoon) minced garlic
- 30 ml (2 tablespoons) fish or soy sauce
- 30 ml (2 tablespoons) mirin or cooking sake
- 2 g (1/4 teaspoon) table salt or sea salt.
- Vegetable oil (for frying).
- 150 g potato starch (katakuriko) or tapioca starch.
- 1 lemon (for garnish)
one. cut the chicken
Chop the chicken thighs into small pieces (ideal sizes for making appetizers) and place in a large bowl. Save the skin for more crispiness. Give preference to the hips. They are often tastier and less dry.
In a salad bowl, add, mix, ginger, garlic, fish sauce, sake and salt. Grate, coat the chicken and leave to marinate. A little half an hour. You can also use a ready-made flour mixture containing all the ingredients for the marinade.
3. Heat it up
Pour oil into a large saucepan with high sides. At home, for two or four, you do not need to bathe the chicken in too much oil, a few centimeters are enough. Heat up to 170°C. Check temperature. If you don’t have a cooking thermometer, drop some flour into the butter. It will hiss on contact.
4. Prepare chicken
Drain chicken and sprinkle with potato starch. Stir to mix well and coat completely. Make a thick crispy envelope.
5. Well fried chicken
Check temperature. If you don’t have a cooking thermometer, drop some flour into the butter. It will hiss on contact. Fry the chicken in the oil in batches, a few at a time, about 7 minutes. The chicken is nicely browned and crispy. According to the traditional recipe, they need to be fried only once. As some advise for french fries, you can also make this in two or three batches. In this case, reduce the cooking time.
Remove the chicken with a slotted spoon. Drain the water onto a wire rack and place on a large platter. Leave in force. Serve hot or cold, whichever you prefer. Give lemon wedges and fillets of your favorite condiment. Try Japanese mayonnaise. Like many fried Japanese delicacies, they are traditionally served with cabbage strips or white rice.
The secret often lies in the perfect timing for the finished cooking oil and the ideal temperature for when the chicken needs to be bathed. If the latter waits too long after being sprinkled with starch (potato starch), it may become soggy.