Kara-age fried chicken is Japanese style fried chicken. What is the difference? I think it's a seasoning, and a type of starch that used for coating chicken. I tried to make it before, but with wheat flour you won't get the same crispy surface, (using potato starch the coating will be less greasy too), so no matter how many fried chicken I made my brother still told me that "It's not Karaage chicken!!!!" Until I change into potato starch, now he accepted that I can make Karaage chicken, haha. It's not hard to make but if you can give it time to marinate, the taste of the chicken will be much better.
Karaage chicken is really good when hot ^^, squeeze lemon juice over the chicken before eating, serve it with cooked rice, and you will have another happy meal.
Note: You can use corn starch instead of the potato starch, it's not exactly the same but the chicken came out good without the greasiness too.
Karaage Fried Chicken
Serve 4
600g ....................... Chicken tight (without bone), cut into pieces
Seasoning
1.............................. Egg yolk
1tsp ........................ Finely grated ginger
2tbsp ...................... Sake (Japanese liquor)
1tsp ......................... Vegetable oil
1/2tsp ..................... Chicken stock granule
1/2tsp ..................... Salt
................................ Freshly grounded black pepper
For frying
6tbsp ....................... Potato starch (or corn starch)
................................. Oil for frying
Pour the oil into the frying pan, heat until 180°C, coat the chicken pieces with potato starch and fry in the frying pan. Drain over a wire rack.
Serve with lemon wedge.
Karaage Fried Chicken: Delicious Japanese style fried chicken
oh la la! très appétissant!
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