Popularitywise, Kara age is not much different from it’s counterpart in your country. You may not list it as your most favorite food, but it’s hard to imagine anyone dislikes it. It probably looks almost the same as your conventional fried chicken in your country; however, the reality is to the contrary. We use “dashi” which brings the distinct traditional Japanese flavor to it. Having written only this far, I feel hungry.
- Chicken Thigh
- Dashi 1tbsp
- Soy sauce 1tbsp
- Ground garlic as you like
- Ground ginger as you like
- 1 slice of lemon
- Katakuriko(Potato Flour)
- Cut chicken thigh into bite-sized pieces.
- Put the chicken into a container.
- Mix soy sauce, ground garlic and ginger all together and pour it over the chicken.
- Put a lid on the container and leave it for 20 to 30 mins.
- Lay potato flour over a plate and take out the chicken pieces and coat them.
- Pour lots of sunflower oil(enough amount to cover the whole chicken piece) and heat it up to 180C(356F) and fry for 4mins.
- Take all the pieces out onto the tray.
- Heat up the oil to 200C(392F) and re-fry for 30 secs.(You can make inside juicy and outside crispy).
- Lay a sheet of kitchen paper on a tray and put the chicken on it to let off the oil.
- Put the chicken into a bowl and put a slice of lemon to top.