Aloha Everyone, Finally I’m back ready to put out some great Japanese Style recipes for you all. Here I will start with one of my favorite Japanese Recipes. It’s called Chicken Kara-age. Now coming from Hawaii I have eaten this a few times, but didn’t realize it was taken from Japan. So when I moved here many many years back. I made sure that where ever I lived I had to find a place that made some delicious chicken kara-age, it had to be cook to order and not sitting in the window for hours. I tasted many different style of Chicken kara-age and I’m still learning the different ways they are made around Japan. So today I will teach you how I like to cook my Chicken Kara-age. Enjoy Note: Working on the video at this moment to load up on our YouTube Channel “[url:1]Cooking Japanese Style[/url]” so stay tune.
- 250 g boneless chicken thighs
- 1 tsp soy sauce
- 1 tsp Japanese sake
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp sesame oil
- 1 beaten egg
- 2 1\2 tbsp potato starch
- ¼ salt and pepper
- vegetable oil (need to have enough to fill half way of your deep frying pan.)
- Firstly we are going to poke holes with a knife on both sides of the chicken. Then cut into bite size pieces.
- Next we’ll add our other ingredients to our chicken in a mixing bowl. In any order is fine, add sesame oil, soy sauce, Japanese sake, beaten egg, salt, pepper. finally our grated ginger and garlic. Mix well with chicken then wrap and set in the refrigerator for 30 minutes. (The longer the better in the refrigerator.)
- Next we need to pre-heat the stove to medium-high with vegetable oil in your deep frying pan. Let it heat up while you add your potato starch to chicken bowl mix. Mix in the starch well with the chicken.
- When the heat is ready add your chicken into the pan for about 3 minutes on each side and lightly brown on the outside. Take them out set them aside on a oil rack and turn the heat up to high, so we can deep fry them a second time. When the heat is ready add the chicken again for a minute in both sides, so that you can get that crispy outside. When done, take them out and let them set on the oil rack. (Let them set for a couple minutes.)
- All done a ready to server. Enjoy
