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Japanese fried chicken (tori kara-age)

Japanese Fried Chicken (Tori Kara-age)

Try this masterpiece of Japanese cooking — it'll win you over! It's the real deal: an authentic Japanese recipe for deep-fried chicken, tori kara-age. When we say "Japanese food," we usually think of sushi — all those exotic ingredients, live fish, shellfish, and hard-to-find seasonings. But Japanese cuisine also has dishes you can absolutely make with a supermarket run, as long as it carries even a basic selection of Asian ingredients. Fried chicken is one of them. And to be clear: this isn't an adapted version, it's the genuine Japanese dish — very simple and very tasty.

Magnago

Recipe author

Composition / ingredients

Servings:

Chicken (breast is best; thighs work too, but boneless)

500

Ginger

Soy sauce

Sake

Sesame oil (toasted sesame oil)

0.2

Cornstarch (heaping)

Vegetable oil (for deep-frying)

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 75 % 47 g

Carbohydrates 11 % 7 g

471 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

A note on the ingredients: for this recipe I try to use ginger that isn't fresh but has gone slightly wrinkled — it releases juice better when pressed.
Step 2:

Cut the chicken into bite-size pieces (the size matters because in Asian cooking you eat with chopsticks, not a knife).
Step 3:

Peel the ginger and press it through a garlic press (or extract the ginger juice another way).
Step 4:

Marinate the chicken in the ginger juice with the soy sauce, sake, and sesame oil. If you're expecting guests, marinate ahead of time; if you're in a hurry, you can go straight to step 5.
Step 5:

Heat the oil for deep-frying in a skillet.
Step 6:

Dredge each piece of chicken in cornstarch.
Step 7:

Deep-fry them in the hot oil, turning occasionally, until the pieces are golden brown.
Step 8:

Blot the fried pieces on paper towels to remove excess oil. Serve hot or warm.