Karaage (Japanese Fried Chicken)

Ingredients:
1 1/2 lb boneless, skinless chicken thighs, cutting into bite-sized pieces
1 tablespoon sesame oil
two tablespoons soy sauce
two teaspoons grated ginger
two teaspoons sake
three cloves garlic, minced
1/2 loving cup flour
1/2 loving cup white patato starch*
canola oil

to serve (if having every bit a meal):
cooked Japanese rice
 your preferred furikake (I purchase this multifariousness pack)
diced scallions or saltation onions


Directions:

Place the chicken, sesame oil, soy sauce, garlic, sake, together with ginger inwards a resealable pocketbook or marinating container. Toss to coat. Refrigerate 30-60 minutes.

Meanwhile, oestrus 1/2 inch of canola crude inwards a large, heavy-bottomed pan. Whisk together the flour together with white patato starch inwards a medium bowl. Toss the chicken bits inwards the flour mixture to coat. Fry, turning once halfway through, until golden brown, virtually 8 minutes. Drain on paper-towel-lined plates. Serve straight off amongst furikake together with scallion topped rice.


*Find this inwards a well-stocked marketplace that sells Japanese or Jewish ingredients.

My thoughts:

I've had a craving for karaage for a spell at nowadays but Baltimore is oddly lacking inwards Japanese restaurants. We accept quite a few sushi restaurants but the bulk are Korean owned (which is totally fine, but the nonsushi bill of fare items are to a greater extent than probable to be bulgogi than izakaya-style snacks) an a duo of ramen places but no house that sells good karaage. So, of course, I had to brand my own! My favorite agency to accept it is amongst a bunch of other snacky foods similar diverse kushiyaki, pickled vegetables etc but since nosotros are dining at habitation together with frying chicken requires a flake of attention, I merely serve it every bit a principal dish amongst to a greater extent than or less rice. It would brand a swell political party nutrient if yous double or triple the recipe every bit well.

The chicken is real crispy together with flavorful thank yous to the gingery marinade. The white patato starch is actually of import to larn the light, crisp crust then seek together with discovery it if possible. It is sold inwards pretty much whatsoever Asian grocery shop (especially Japanese or Korean ones inwards my experience) or inwards regular stores usually nigh kosher foods because it tin plough over the axe move used inwards making latkes together with to a greater extent than or less Passover dishes. Cornstarch tin plough over the axe move substituted but the results aren't quite the same.