Kara-age (kah-rah-ah-ge) is a Japanese cooking technique for meat and fish. Basically it is deep frying in oil. There are loads of different recipes because every household has its own recipe, I think. My recipe is a very basic one which involves marinating, and Egg as a coating ingredient. My husband always prefers thigh fillets to breast fillets and that’s why I use tight fillets, but you may prefer breast.
500 to 600g Chicken Thigh Fillets
1/2 teaspoon Salt
1 tablespoon Sake
1 tablespoon Juice from Grated Ginger
1 tablespoon Mirin
1 tablespoon Soy Sauce
1 tablespoon Plain Flour
3 tablespoons Potato Starch
Oil to fry
- Cut Chicken into about 4cm size pieces.
- Combine Salt, Sake, Juice from grated Ginger, Mirin and Soy Sauce to make marinade. Marinate the Chicken pieces in the marinade for half an hour.
- Remove excess marinade, add Egg, Plain Flour and Potato Starch and mix them well.
- Heat the Oil to 170ºC and deep fry the chicken.