‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique to cook meat and fish. Basically it is deep frying. There are loads of different recipes because every household has its own recipe. My recipe is a very basic one which involves marinating, and I use Egg as a coating ingredient. My husband always prefers Thigh Fillets and that’s why I use Tight Fillets, but you may prefer Breast Fillets. Alter the cooking time accordingly.
Makes
4 Servings
Ingredients
600g Chicken Thigh Fillets
1/2 teaspoon Salt
1 tablespoon Sake *optional
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 Egg *whisked
1 tablespoon Plain Flour
3 tablespoons Potato Starch
Oil for frying
Method
- Cut Chicken into chunky bite-size (about 4cm) pieces. Combine Garlic, Ginger, Salt, White Pepper, Soy Sauce in a bowl, add Chicken pieces, massage, and marinate for 15 minutes.
- Remove excess marinade, add Egg, and mix well. Then add Plain Flour and Potato Starch, and mix well.
- Heat the Oil to 170-180ºC and deep fry the chicken. *Note: For the crunchier result, I often fry them twice. After I finished frying all Chicken pieces, I fry them again. The second frying won’t take long.
Comments
Michael
31/10/2023
Do you cook with skin on or skinless? Thank you.
Hiroko
1/11/2023
Hi Michael. When I purchase chicken fillets, I always purchase skinless fillets, but I know many people prefer fillets with skin.