Cook The Book: Chicken Kara-Age, Aka Japanese Fried Chicken Recipe

Name: Cook The Book: Chicken Kara-Age, Aka Japanese Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces boneless chicken thigh, with or without skin, cut into 3-4 pieces; 1 teaspoon soy sauce (if you are not making the green onion sauce, increase to 2 tsp); 1 tablespoon sake; 1 teaspoon peeled and grated fresh ginger; Vegetable oil, for deep-frying; 4 tablespoons cornstarch; Handful arugula or other green salad leaves; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon finely chopped green onion; Pinch sugar; A few drops sesame oil; 1 teaspoon peeled and grated fresh ginger

Servings: persons

4 ounces boneless chicken thigh, with or without skin, cut into 3-4 pieces
1 teaspoon soy sauce (if you are not making the green onion sauce, increase to 2 tsp)
1 tablespoon sake
1 teaspoon peeled and grated fresh ginger
Vegetable oil, for deep-frying
4 tablespoons cornstarch
Handful arugula or other green salad leaves
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon finely chopped green onion
Pinch sugar
A few drops sesame oil
1 teaspoon peeled and grated fresh ginger

1
Combine the chicken, soy sauce, sake, and ginger. Let marinate for at least 10 minutes or overnight. (If you need to leave it marinating for more than 12 hours, omit the soy sauce and add it 10 minutes before cooking, or the salt will draw out too much moisture from the chicken and make it dry.)
2
Remove the chicken pieces from the marinade, drain, and coat in the cornstarch.
3
Heat 1 inch (2.5cm) of vegetable oil in a saucepan over medium-high heat. Test the oil temperature by putting a little of the cornstarch-and-marinade coating on the end of a wooden chopstick and dipping it into the oil. If the coating sizzles and turns brown immediately, the oil is hot enough. If the oil starts getting smoky, turn down the heat.
4
Fry the chicken pieces in the oil, turning once, until a deep golden brown. Drain well on paper towels.
5
To make the green onion sauce, combine all the ingredients in a small frying pan over medium heat and stir until the sugar is dissolved. Put the chicken pieces in the pan and toss to coat each piece with the sauce.
6
Let cool completely before packing into a bento box. Putting a layer of arugula or other salad leaves under the chicken enhances the color of the chicken and provides another texture in the bento.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces boneless chicken thigh, with or without skin, cut into 3-4 pieces, 1 teaspoon soy sauce (if you are not making the green onion sauce, increase to 2 tsp), 1 tablespoon sake, 1 teaspoon peeled and grated fresh ginger, and more.

Yes, Cook The Book: Chicken Kara-Age, Aka Japanese Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Chicken Kara-Age, Aka Japanese Fried Chicken

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