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You are here: Home / Recipes / Poultry / Chicken Kara-age with Kabocha Rice

Chicken Kara-age with Kabocha Rice

August 16, 2018 by Benjamin and Koshiki Leave a Comment

Chicken Karaage Recipe

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.

Chicken Karaage Ingredients

Cut chicken into small pieces for frying and marinate for about 10-15 minutes.

Marinate Chicken

Get all your ingredients for the rice ready.

Kabocha Rice Ingredients

Add the squash to the rice just before cooking.

Cook Kabocha Sqaush

I hope you enjoy this recipe as much as I do, and please leave a comment if you have any questions!

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Chicken Karaage

Chicken Karaage
Japanese style fried chicken.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

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.
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Kabocha Rice

Chicken Kara-age
Steam rice with kabocha squash
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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.  

Notes

Note: You may substitute Kabocha with sweet potato or chestnuts to make a delicious autumn rice.  
Tried this recipe?Mention @TanpopoStudio or tag #TheJapaneseKitchen!
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Filed Under: Poultry, Recipes, Rice Tagged With: Kabocha Squash, Marinated Chicken, Summer Recipe

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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