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Japanese Fried Chicken (Tori No Karaage)

By , from the Matthew Amster-Burton collection
Serves 3 to 4
Total Time 2 hours

Introduction

The traditional accompaniment for this dish is lemon wedges. Feel free to skip making the sauce and serve the chicken just with lemon instead.

Ingredients

4 boneless, skinless chicken thighs (about 1 pound)
6 Tbsp. shaoxing rice wine or sake
3 Tbsp. soy sauce
2 tsp. grated ginger
1 tsp. sesame oil
~ Refined vegetable oil for deep-frying (such as peanut, canola, soybean, or safflower)
1 cup cornstarch
1 Tbsp. mirin
~ Steamed rice and fresh lemon wedges, for serving

Steps

  1. Cut each chicken thigh into six pieces. (Cut it in half lengthwise, then cut each strip into thirds.) Put it in a bowl, stir in the rice wine, soy sauce, ginger, and sesame oil, and marinate for 1 hour.
  2. Heat the oil to 325 degrees in a deep fryer. Strain the chicken, reserving the marinade. Roll the chicken pieces in the cornstarch, shaking off the excess. Working in two or three batches, fry the chicken for 2 to 3 minutes, until light golden brown, and drain on a paper towel-lined plate.
  3. Meanwhile, place the reserved marinade in a saucepan, add the mirin, and bring to a vigorous boil (there was raw chicken in there, after all). Reduce the heat and simmer until the sauce is thickened and glossy, about 2 minutes.
  4. Heat the oil to 360 degrees. Again working in batches, fry the chicken again until deep golden brown and crispy, about 1 minute. Drain and serve immediately with steamed rice, fresh lemon wedges, and the sauce.

This content is from the Matthew Amster-Burton collection.

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There are 5 comments on this item
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Unrated
40% recommend this recipe
1. by anonymous on Sep 30, 2009 at 1:21 PM PDT

After reading this recipe and your deep fry article, I’m ready to give this a try. But I’ve always wondered what to do with the old oil (after it’s no longer reusable). What do you recommend?

2. by Jessie Voigts on Oct 1, 2009 at 7:54 AM PDT

YUM! this sounds fantastic. i often make it in oil in a frying pan - i see i need a fryer! :) thanks!

3. by Hank Sawtelle on Oct 1, 2009 at 8:56 AM PDT

Anon, look for a biodiesel co-op (or independent biodiesel nerd) in your area. Or make friends with a restaurateur and ask if you can use their grease disposal barrel.

4. by Hank Sawtelle on Oct 1, 2009 at 8:57 AM PDT

PS whatever you do, don’t pour it down the drain into the municipal sewer system.

5. by anonymous on Jan 25, 2010 at 9:35 AM PST

Made the Japanese fried chicken last night. It was excellent. Thanks for the recipe, Matthew.

Steph

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