Japanese Fried Chicken
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(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 347 |
| pro | 22 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | trace |
| chol | 94 mg |
| sodium | 458 mg |
| potassium | 294 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 2% |
| vit C | 10% |
| folate | 4% |
Suggested Recipes
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1/4 cup (50 mL) sake
2 tbsp (25 mL) grated gingerroot
1 tsp (5 mL) salt
1/4 tsp (1 mL) minced garlic
1 lb (500 g) boneless skinless chicken thighs
2/3 cup (150 mL) cornstarch
vegetable oil for deep-frying
Half lemon, sliced
Preparation:
In bowl, whisk together sake, ginger, salt and garlic; set aside.
Cut chicken into 1-inch (2.5 cm) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time, in cornstarch.
In large saucepan or wok, heat oil to 350°F (180°C) and 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Serve with lemon slices.
Cut chicken into 1-inch (2.5 cm) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time, in cornstarch.
In large saucepan or wok, heat oil to 350°F (180°C) and 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Serve with lemon slices.
Tags:
Source
Canadian Living Magazine: May 2009
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