Archive for December, 2016

December 10th, 2016

Karaage san!

As much as he hates ambiguous “Asian seasonings,” my husband actually loves karaage, soy flavored Japanese fried chicken.  He probably eats more karaage than regular fried chicken these days, not because he prefers it, but because that’s one of the few dishes he enjoys when we go to an izakaya, which is a tapas style Japanese restaurant.  He has this Cheers-like Norm fantasy of being called by “karaage san” (Mr. Karaage) by the staff of our imaginary neighborhood izakaya upon entering.  In reality, there are no Japanese restaurants in our neighborhood (there are, but none offers good karaage), so I fulfill his fantasies by cooking Japanese Fried Chicken for him…I just won’t call him Karaage-San.

Here’s the recipe:

4 Chicken thighs (skin on; bone off)
2 Cloves of Garlic
Soy sauce (3)
Sake (1)
Mirin (.5)
(3:1: .5 as standard ratio; use more soy sauce if you want saltier, mirin for sweeter)
You can use substitute mirin with sugar or honey.
Potato starch (Katakuriko)
frying oil

1. Skin side up, cut thighs into 4 – 6 bite sizes (depending on the size of thighs)
2. Put all liquid in a ziplock and add grated garlic and grated ginger (a little less than garlic) to the bag, shake it to mix
3. Put cut thighs in the ziplock, remove air as much as possible and marinate at least 30 minutes to overnight in the fridge
4. When you are ready to fry, take out thighs from the bag and put on paper towel to remove excess liquid
5. Put oil in a deep frying pan and turn the heat on (enough to cover pieces of meat)
6. Put potato starch in a bowl and add chicken pieces to coat chicken
7. When the oil reaches high temperature (350F or when you drop a little bit of corn starch, it immediately comes up towards the surface of oil), add a few pieces of chicken at a time.
8. Fry a few minutes each side until golden brown
9. Once chicken is cooked through, remove the chicken from the oil and lay down on paper towel to remove excess oil.
10. Plate them with some greens and lemon.