Fried chicken known as Kara-age is a very popular dish in Japan. While it maybe deep-fried, it’s not greasy. The word Kara comes from the word empty, meaning there is no batter, and this recipe is simply an appetizing combination of garlic, ginger, soy, sake, sesame oil and cornstarch.
During hot summer months when our garden is ripe with tomato and cucumbers, I like to serve kara-age along kabocha rice and a simple salad of tomato and cucumber tossed with ponzu sauce and freshly, chopped shiso leaves. You will be surprised how well they all go together.
Gather up all of your ingredients.
Cut chicken into small pieces for frying and marinate for about 10-15 minutes.
Get all your ingredients for the rice ready.
Add the squash to the rice just before cooking.
I hope you enjoy this recipe as much as I do, and please leave a comment if you have any questions!
Chicken Karaage
Ingredients
- 600 grams chicken thigh with skin on, cut into 16 pieces
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sake
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fresh, grated ginger
- 2 gloves grated garlic
- 1/3 cup corn starch
- Oil For Frying as needed
Instructions
- In a medium bowl, combine chicken, soy, sake, sesame oil, ginger and garlic. Set it aside for 10-15 minutes to marinate.
- In a medium pot, add oil to about 1 inch deep and set it on medium heat.
- Add cornstarch to chicken and mix well.
- When the oil is approximately 375 degree, deep fry chicken until golden brown.
- Best if served hot.
Kabocha Rice
Ingredients
- 1 cup white rice
- 1 1/4 cup water
- `1 cup Kabocha, peeled, cored and cut into bite sizes
- 2 tablespoon sake
- 1 tablespoon mirin
- 1/2 teaspoon salt
- toasted black sesame seeds for garnish
Instructions
- Wash rice and drain well. Add one 1 ¼ cup of water to rice and set it aside for 15-30 minutes.
- In a rice cooker, add rice with water, sake, mirin and salt. Set kabocha on top of rice and cook according to your rice cooker.
- When rice is cooked, fluff the rice and serve with sprinkle of black sesame seeds.
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