Friday, November 29, 2013

Chicken Karage

We love our fried chicken around here, so it's a no brainer when I saw the recipe for chicken karate that I had to attempt it at least once for dinner. (We don't eat KFC so I guess gotta make up for it in some way!)

It's very simple,  I promise you. All you need is time for these babies to soak in the marinade and then slap on some potato starch and we are all ready to go! The potato starch give it a crispier crunch then the usual flour mixture.

The only thing I regretted was halving the recipe cause there wasn't enough to go around. My Dad literally almost finished the entire dish on his own! (Fortunately some of us sneaked in a piece or two before he finished it! Haha!!)

Here's the recipe.

6 boneless chicken leg fillets
1/2 cup of soy sauce (I used kikkoman)
1/4 cup of sake
2 tablespoons of grated ginger
Potato Starch
Oil for frying


  1. Cut the chicken into 2-3 inches squares. (approximately 8 to 10 pieces per cutlet)
  2. Marinate the chicken with the soy sauce, sake and ginger and leave it to sit in the fridge for at least half a day (I marinated mine overnight)
  3. When you are ready to prep dinner, take the chicken out. Prepare a dish with the potato starch and a handful of salt. Then coat the chicken in the starch mixture before frying it. Check that the oil temperature is optimal by dropping a drop of the potato starch before starting. It should form a small ball as it hits the oil but not brown.
  4. I normal add about 6 to 8 pieces of chicken into the oil. Don't attempt to over populate the oil as the temperature will dip and the chicken will be soaked with oil.  Flip the chicken after 2-3 minutes. It should take about 5 minutes per batch.
  5. Serve with salad greens, tomatoes and a side of Japanese mayonnaise. 

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