Wednesday, August 27, 2014

My no-fail recipe for chicken karaage over brown rice

In Tokyo yesterday, living a Travelife, I suddenly had a hankering for a very good chicken karaage. 

It was midway in the afternoon, and I'd just had a salmon donburi plus six pieces of my all-time favourite aburi toro sushi for lunch.

Yes, six pieces. My neighbourhood sushi chef had excellent aburi toro yesterday and he must've been in an extra good mood because he gave me very large servings.

Of course, I took advantage of this and kept ordering it until I was positively stuffed.

Then I had dinner out planned. Still, I was hungry enough to keep thinking about a really delicious chicken karaage, which is a Japanese-style fried chicken.

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For some reason, I couldn't get this delicious chicken karaage out of my head since yesterday morning, so I marinated some chicken just in case I decided to make myself some as an afternoon snack.

Chicken karaage, by the way, is one of these ubiquitous Japanese foods that are available everywhere, even in the convenience stores.



But, although it's widely available, it's actually hard to find a really good chicken karaage. So I usually make my own when I feel like eating a good one.

There's quite a number of calories involved in chicken karaage, you see. So, for me, it had better be a really delicious one that's worth the calories.


And here's my no-fail version, which is also so easy to make.


Dark meat chicken, the very best quality you can find.

I have a chicken supplier who sells the juiciest chicken in Tokyo, so I'm very lucky. The dryness of the meat can ruin a chicken karaage.

For the marinade:
Freshly grated ginger
Freshly grated garlic
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sake
A pinch of lemon and salt

For deep-frying:
A pinch of salt
1 egg yolk
1 bag of potato starch 
(or corn starch if you don't have any)




- Marinate the chicken for at least two hours in the refrigerator. The longer you can keep the chicken marinated, the better.

- Mix the egg yolk, salt and potato starch. When the chicken is ready for frying, coat the chicken pieces in this and then drop into a fryer.




- Serve the chicken on top of a bed of brown rice layered with shredded cabbage or shiso leaves, if you wish, and then garnish with finely chopped Japanese onions and lemon wedges.

- You can also drizzle wasabi mayonnaise on top of the chicken for accent. To make this, simply mix Japanese mayonnaise with some wasabi paste. Drizzle this over the chicken with an icing holder, or serve alongside it on a small plate if you don't have an icing holder.

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