Crispy Salted Kara-age Fried Chicken

Who can resist crispy and juicy fried chicken!? This recipe introduces a salt-based flavoring instead of the usual soy sauce - try it with three different sauces!

Crispy Salted Kara-age Fried Chicken
Photographed by TAISUKE SUZUKI


Recipe by
Mako

Average

Chicken

Vegetables

Party

1280kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 chicken thighs (700 g)
  • [A]

    • 40 g garlic (grated)
    • 20 g ginger (unpeeled, grated)
    • 50 ml sake
    • 1 tsp salt
    • 1 tsp black pepper (coarsely ground)
  • [B]

    • 70 g potato starch
    • 70 g rice flour
  • [C]

    • Mayo-celery sauce, as needed
      Note

      Refer to notes for recipe.

    • Scallion sauce, as needed
      Note

      Refer to notes for recipe.

    • Chili tomato sauce, as needed
      Note

      Refer to notes for recipe.

  • [D]

    • Vegetable sticks, as needed
      Note

      Such as daikon radish, carrots, cucumbers, celery, and red or yellow paprika.

    • Boiled vegetables, as needed
      Note

      Such as green asparagus and snap peas.

    • Red-tip leaf lettuce, as needed
    • Cherry tomatoes, as needed
    • Lemon, as needed
  • Oil for deep frying

Directions

1

Trim the chicken of excess fat and tendons. Cut into 6-7 equal pieces. Pour the oil into a frying pan and start heating.

2

Put the chicken in a heat-resistant bowl. Add [A] and rub into the meat. Microwave (600 W) uncovered for about 2 minutes.

Advice

*Warm up the meat* Microwave just to slightly warm up the meat. This keeps the oil from cooling down, reducing the cooking time.

3

Remove the bowl from the microwave and stir lightly with a spatula. Rub the spices into the meat again and place in a plastic bag along with the combined [B] ingredients. Blow some air into the bag, close and shake the bag to dust the meat. Open the bag to let the air out and then press down to make sure the meat is well-coated.

Advice

*Use a plastic bag* Blow air into the bag to dust the meat, and then press down after letting the air out. This double process will ensure the chicken is coated evenly without making a mess. Fry the coated chicken right away, as chicken will start to sweat once it's salted.

4

Place a cooking chopstick in the heated oil. If this causes a stream of bubbles to rise to the surface, it's ready for frying (180°C). Divide the chicken into two portions. Place the chicken in the oil, one piece at a time. When the surface starts to harden, turn over and fry for about 2-3 minutes until crisp. Remove and drain. Fry the remaining chicken. Plate up and garnish with [C] and [D].

Advice

*Fry quickly* Divide the chicken into two portions and fry one piece at a time. This will keep the oil from cooling down, eliminating the need for double frying. Raising the temperature of the oil just before taking the chicken out will make them crisp and golden brown.

Tips

*How to make the three sauces* (One batch each)
1. Mayo-celery sauce
Combine one stick of coarsely minced celery (including leaves and thin stalks), 2 tbsp of mayonnaise, 1 tbsp of garlic powder and 1/2 tsp of pepper.
2. Scallion sauce
Combine 2/3 scallion (round slices), a little less than 2 tbsp of sesame oil and 1 tbsp each of soy sauce, sugar and rice vinegar.
3. Chili tomato sauce
Combine 8 cherry tomatoes (cut in half), 3 tbsp of tomato ketchup, 1 tsp of chili powder, 1 tbsp of olive oil and a dash of hot pepper sauce.