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Bringing Japanese Culture to Bellingham: Karaage Recipe

Kara-age Kara-age

Edo kara-age kara-age . Ingredients for kara-age (Makes two to three servings)

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Four pieces of medium-sized chicken thigh
Vegetable oil
Flour
Some pieces of lemon (optional)

Sauce:

Two teaspoons of garlic paste (optional)
Two teaspoons of ginger paste (optional)
One tablespoon of soy sauce
One tablespoon of mirin, sweet cooking rice seasoning, or Japanese cooking sake
One or less teaspoon of sesame oil

Instructions:

pic-2 — 1. Cut chicken thigh into relatively big pieces (about one inch each).

pic-3 — 2. Pack the cut chicken thigh in a plastic container or a Ziploc bag.

pic-4 — 3. Mix and stir all the sauce ingredients and pour into plastic container.

pic-5 — 4. Put chicken in sauce and refrigerate for about 30 minutes.

pic-6 — 5. Cover chicken with flour (if you have some corn starch, it is better to mix it with the flour - equal parts).

pic-7 — 6. Heat oil on medium-high heat (about an inch or less of oil), and fry pieces of chicken until they turn brown. Adjust the heat and the amount of pieces of chicken you put at once depending on the size of a pot.

pic-8 — 7. Take chicken out of the pot and place on a sheet of paper towel to drain excess oil. You can also alternate chicken thigh with chicken breast for kara-age, which makes taste a bit lighter and healthier. Garnish with lemon and enjoy!

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