{"id":5817,"date":"2011-07-13T10:12:28","date_gmt":"2011-07-13T08:12:28","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=5817"},"modified":"2013-02-06T11:57:34","modified_gmt":"2013-02-06T10:57:34","slug":"chicken-karaage","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=5817","title":{"rendered":"Chicken Karaage"},"content":{"rendered":"

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After Shira-ae<\/a> dressing and Potato Teriyaki Pork Rolls<\/a>, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook)<\/a>. In fact, I wouldn’t have noticed it in Nami’s older posts if it wasn’t for the Cooking Gallery blog<\/a>, where I kept on admiring Chicken Karaage, always neatly arranged in bentos and prepared according to Nami’s recipe. Thank you Nami for one more wonderful recipe and thank you CG for making me crave it!<\/p>\n

Like the previous Nami’s recipes I have tried, this one was both easy and perfectly well explained. Needless to say, Chicken Karaage is now among the most frequent Japanese dishes I prepare. “Kara” means “empty” and “age” means “fried”, so the cooking method could probably be translated as “plain fried”, since the chicken is barely coated before being deep fried. This explanation has however some detractors, who maintain that “kara” here means Chinese and that the method has Chinese origins… Whatever the meaning, this popular chicken dish is crunchy, juicy, quick and somehow I feel that this particular coating absorbs less oil than other Japanese deep-fried, or agemono<\/a> dishes.<\/p>\n

I served it here with a dollop of bainiku (ume plum paste) mixed with mirin, but \u00a0Chicken Karaage will be perfect with any hot sauce (I don’t want to boast, but my Hot Strawberry Sauce<\/a> is the winner with deep-fried chicken). It can be served as a main dish or as a party snack, presented on a tray with toothpicks.<\/p>\n

Nami prepares it with deboned thighs, but I made it with chicken breasts, the part I prefer.<\/p>\n

Preparation: 1 hour<\/em><\/p>\n

Ingredients (serves 2):<\/em><\/p>\n

Marinade:<\/em><\/p>\n

2 skinless chicken breasts <\/em><\/p>\n

2 tablespoons sake<\/em><\/p>\n

2 tablespoons soy sauce<\/em><\/p>\n

1\/2 teaspoon grated fresh ginger<\/em><\/p>\n

about 50 g corn or potato starch (I used corn starch)<\/em><\/p>\n

oil for deep-frying<\/em><\/p>\n

Cut the chicken breasts into bite-sized pieces.<\/p>\n

Combine the marinade ingredients, add the meat and marinate for 30 minutes in the fridge.<\/p>\n

Heat the oil (when a pinch of starch thrown into the pan doesn’t fall to the bottom and stays, frying, on the surface, the temperature is usually good for frying).<\/p>\n

Prepare a bowl with the corn starch.<\/p>\n

Dip the chicken pieces in the starch, shake off the excess coating and deep-fry them for several minutes.<\/p>\n

(To obtain a higher degree of crunchiness, deep-fry the chicken twice, but it’s not necessary).<\/p>\n

Drain on paper towels and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

After Shira-ae dressing and Potato Teriyaki Pork Rolls, Chicken Karaage is another fantastic recipe I found on Nami’s blog (Just One Cookbook). In fact, I…<\/p>\n","protected":false},"author":1,"featured_media":5820,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,82,85],"tags":[154],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5817"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5817"}],"version-history":[{"count":27,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5817\/revisions"}],"predecessor-version":[{"id":12932,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5817\/revisions\/12932"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/5820"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5817"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}