Tori no Karaage (Japanese style fried chicken). In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. This Japanese fried chicken is near and dear to my heart. The recipe, called tori no kara-age, was the first dish my host mom ever made for me when I studied abroad - we ate it the night I moved in with my homestay family.

Generally, chicken thighs are used for this recipe. More fatty than chicken breast, this part of the chicken contains more juice and flavor. It is also possible to leave the skin on for an even crispier exterior. You can have Tori no Karaage (Japanese style fried chicken) using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tori no Karaage (Japanese style fried chicken)

Prepare 500 g of chicken thighs (bite size pices).
It's 2 tablespoons of soy sauce.
Prepare 2 tablespoons of sake.
It's 1 teaspoon of grated ginger.
Prepare 1 teaspoon of grated garlic.
You need Pinch of Salt and pepper.
It's of Potato starch (or flour), for coating.
Prepare of Vegetable oil, for deep-frying.
It's 1 of lemon (optional).

Tori no karaage is written as 鶏の唐揚げ in Japanese. 鶏(tori) means chicken. 唐揚げ(karaage) is a dish which is lightly coated with flour and deep-fried. Many ingredients can be used for Karaage, but chicken is most commonly used in it. Tori no karaage is really popular and is readily available just about everywhere in Japan. It can. "Tori no Karaage" is Japanese Fried Chicken.

Tori no Karaage (Japanese style fried chicken) step by step

In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for 15 minutes..
Heat oil to 170 degrees Celsius..
Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken..
After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes..
Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken..
After one minute, stir the chicken several times. It helps the moisture to evaporate, and it makes the chicken crispy..
Take the chicken out and drain excess oil..

However Karaage means a cooking style and we also use fishes (I've posted Karaage of Flying Fish), chicken is most popular and sometimes called as just "Karaage". It is cooked at home well and many casual Japanese restaurants such as Izakaya or Teishokuya serve. Actually Tori Karaage is a very nice fried chicken style from the Japanese and they are usually found in boneless small bite sizes. Having them in skewers make it a relatively pleasant and easy finger food, especially if you need to cook and cater for buffets or parties. The guests could just grab a stick and run.