Kara-age

This has been something I’ve been excited to make for the Japanese food challenge (it’s one of John’s favorite foods). We had a friend coming over who loves fried chicken and avoids gluten – so this recipe using potato starch is great for her. Beyond involving deep frying, this is a pretty easy recipe. From the “Tokyo Cult Recipes” cookbook.

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1.2 oz boneless chicken thighs
peanut oil, for frying
1 lemon, for serving

For marinade:
1 egg
1 garlic clove
2 cm grated ginger root
1 tbsp sesame oil
1.5 tbsp soy sauce
1 tsp raw sugar
5 tbsp potato starch
1 tsp cinnamon
white pepper (just a bit)

For serving, if desired:
kewpie mayo
ponzu sauce
tonkatsu/okonomiyaki sauce
togarashi spice

Cut chicken into 1.5 inch pieces. Combine with marinade overnight.

Fry in peanut oil in batches, cooking each batch 5-6 minutes. Serve with lemon slices, and if desired, ponzu sauce, okonomiyaki/tonkatsu sauce, togarashi, and kewpie mayo for dipping.

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Filed under japanese challenge, poultry, Uncategorized

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