Friday, August 13, 2010
Karaage - Japanese Fried Chicken
So, I have 4 trays to fill - the top one is easy, olives and semi-dried tomatoes, the second one with sliced meats, the third with some cold quiche (to soak up the icy beers that will be in a strategically placed bag) and karaage.
The book is more a guide to some amazing restaurants and chefs, and is interspersed with over 60 recipes that will make foodies hearts go a-flutter.
My take on karaage has been refined over a couple of attempts and versions - skin off, skin on, sake, no-sake...but now for your feasting pleasure I bring you the perfect picnic food.
500g skin-on boneless chicken thigh fillets, cut into bite sized pieces
2 tablespoons of soy sauce
2 tablespoons of sake
3 cloves of crushed garlic (please, whatever you do, do not use jarred garlic - it is wrong wrong wrong)
an inch or so of ginger grated
Vegetable oil, for frying
Mix everything together in a big glass bowl, cover it with plastic wrap and shove it in the fridge for an hour or so to marinate. While it marinates, have a glass or two of chilled sake, as it is wrong to only waste sake on food, in fact in some prefectures it is probably a crime which would see a samurai ct off my head, so drink 3 to be safe.
Using a heavy based saucepan or frypan (or deep fryer), bring oil to the boil.
Remove the chicken from the fridge, and removing as much excess marinade from the chicken, drench a piece at a time in the cornflour and immediately place it in the oil, and cook until golden brown. Drain on kitchen paper.
Now here is the tricky bit. Serve it hot with lemon wedges, or if you are patient enough to wait, cold with lemon wedges. A couple of bottles of Asahi and some sake will round it out pretty bloody good as well.