Things to know about Tori No Karaage Recipe
Japanese Traditional Crispy Fried Chicken from Beppu at Kyushu Island – Tori No Karaage is a traditional cooking technique known as dry-frying. The chicken is coated with arrowroot starch and deep-fried. The secret of the recipe is the arrowroot starch that preserves the chicken’s juiciness and makes the outside covering very crispy.
Karaage is not only for chicken as the technique may be used for other meats and fish, but it is commonly used in chicken. Its origin is traced way back 1920s in a restaurant named Toyoken in Beppu. It became very popular right after World War II due to food shortages. The dish is seasoned using ginger, and garlic and served with soy sauce. Today, it is a staple food in different Japanese Izakayas or casual dining places where people gather after work.
Juicy Japanese Traditional Crispy Fried Chicken from Beppu at Kyushu Island. Authentic Recipe of Tori No Karaage.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 350 grams (12.35 oz) Chicken Thighs (top part of the chicken leg) Fillet
- 20 grams (0.71 oz) Arrowroot Starch or cornstarch
- 250 ml (8.45 floz) Vegetable Oil For deep frying
Marinate
- 1 tbsp Soy Sauce
- 1 tbsp Sake
- ½ tsp Mirin
- 2 tsp Fresh Ginger Root Grated and include the juice
Garnish
- 2 pcs Lettuce Optional
- 1 pc Fresh Parsley Optional
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
Marinate
- Dry the chicken using a paper towel.
- Use a ziplock bag and put all the ingredients for the marinate and chicken inside the bag.
- Toss the chicken inside, ensure that each piece is covered, and leave it for about 30 minutes to 1 hour.
Frying
- Use a deep pot or frying pan and heat the vegetable oil at 160C or 320F. The chicken must be submerged in the oil. You may add more oil if you think that it is not enough to deep fry the chicken.
- Before frying, take out excess marinade from the chicken by placing it on a paper towel.
- Roll the chicken on the arrowroot starch and cover each piece well.
- Add the chicken one by one into the oil and deep fry it for 3 minutes.
- After frying each piece, put it on top of a plate with a paper towel to drain excess oil.
- Take out flour crumbs in the oil and increase the temperature to 190C-200C or 374F-392F and fry again in batches until it becomes golden brown.
- Serve it immediately while hot with shredded lettuce and chopped parsley on the side.
NOTES
- In case arrowroot is not available, you may substitute it with tapioca flour, wheat flour, or potato starch.
- For mirin, the best substitute is the use of ¼ teaspoon sugar, but make sure to mix it well with the marinade to dissolve it.
— Specific Atributes of This Recipe:
Nutrition
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