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.


12 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.


1 Comment

Filed under japanese challenge, low carb, poultry, Uncategorized

One response to “Kara-age

  1. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s