Kara-age (Fried Chicken) from Tokyo Cult Recipe by Maori Murota

 

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The third book in the Cult Recipes series, following New York and Venice, Tokyo Cult Recipes demystifies Japanese food, making the city's classic recipes easy to try at home. There are over 100 recipes for miso, sushi, soba noodles, bento, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key basic cooking techniques and key ingredients, with step-by-step shots for making rice, dashi, miso and sushi. The book also includes beautiful imagery of food markets in Tokyo, Tokyo street scenes, Japanese kitchen interiors, and Japanese food makers and producers.

This time, Juicy tried Kara-age (fried chicken), which is one of the food from Japanese tapas bar called Izakaya. Recently, according to the Waitrose, one of the British biggest retailer, reported the Izakaya foods will be a next big thing! And those are actually so delicious, especially with beers or any other drinks. In Japan, people like to go there in the evening after a long day at work and everyone can find something to eat and drink, such as fish, meat, salads, soups and rice. Many of them are salty or fried and are served in small quantities like Spanish tapas, to be enjoyed with beer, wine or other liquors.

The Kara-age that we made this time is Japanese seasoned fried chicken and it was so tasty, crunchy, juicy, salty and sweet, blended with light cinnamon scent. If you want to try some different fried chicken with some beers, you must try this!

 

Ingredients
1kg chicken wings 
Oil, for deep-frying
1 lemon
(Marinade)
2 eggs
1tbsp grated garlic
1tbsp grated ginger 
3tbsp soy sauce
2tsp sugar
150ml potato starch
2tsp cinnamon
Ground pepper
(Book recommended boneless chicken thigh/breast but you can use any parts of the chicken you want. And we have doubled the amounts of the recipe from the book.)

Methods
1. Combine all the marinade ingredients in a bowl then add to chicken and mix well.
2. Leave to marinate in the refrigerator for at least 30 minutes (or overnight).
3. Mix and cover well the chicken with marinade again before frying, as the potato starch tends to settle on the bottom.
4. Pour a 5cm (2in) depth of oil into a large saucepan and heat to 170℃/325℉ on a medium-high heat.
5. Carefully add the chicken pieces with their marinade and cook for about 5-6 minutes, turning regularly, until nicely browned and cooked through. To test, pierce a piece of chicken with a fork: if the juice comes out clear, it is cooked.
6. Remove the chicken from the oil and drain on paper towel.
7. Squeeze over some lemon juice and serve immediately. Enjoy juicy chicken with drinks!

Recipe is from the "Tokyo Cult Recipe (p.150)", written by Maori Murota

Editor's comment
Personally, I prefer the chicken wing for fry but I think it will be great with the boneless part whichever you like and it will be much easier to eat without bones. 
The season was perfect for me, especially the cinnamon scent was... cannot explain, it was perfect and even when I am frying, I cannot wait! And you can add more soy sauce or a little bit of salt if you like the salty taste. the recipe was mild salty for me but delicious.
And with the beer, no words necessary. You have to try and share with your people tonight!
Most of the izakaya menu was super easy and simple process to make. Maybe you can try delicious drink food at the party yet with the exquisite taste. Enjoy!

Shop the ingredients

Chicken

Oil

Garlic & Ginger

Soy Sauce

Sugar

Potato Starch

Cinnamon

 

Lemon


1 comment


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