Authentic Japanese Tori Kara-Age Chicken Fries

Try this masterpiece of Japanese cuisine! He will conquer you! An original Japanese recipe for frying chicken "tori kara age" When we say "Japanese cuisine", we usually mean "sushi", and think about all sorts of exotic ingredients, live fish, shellfish and seasonings that you canʼt find here in the daytime. However, in Japanese cuisine there are also dishes that can be easily prepared by going to a supermarket that has at least a minimum set of products for Asian cuisine. Chicken fries is one of them. I especially emphasize that this is not an adapted, but a “native” Japanese dish, very simple and tasty.
cook time: 30 min
Gavin Tanner
Authentic Japanese Tori Kara-Age Chicken Fries

Nutrition Facts (per serving)

471
Calories
47g
Fat
7g
Carbs
9g
Protein

Ingredients (3 portions)

Basic:

Ginger 30 g
Vegetable oil (for deep-frying) 400 ml
Chicken (better breast, as a last resort — legs, but without bones) 500 g
Starch (with top) 4 tbsp
Soy sauce 2 tbsp
Sesame oil (sesame) 0.2 tsp
Sake 1 tbsp

Recipe instructions

Step 1

Step 1
About preparing the ingredients — for this recipe, I usually try to take ginger not fresh, but already slightly wrinkled — it gives better juice when squeezed

Step 2

Step 2
Cut the chicken into bite-size pieces (the size of the piece is regulated by the fact that in Asian cuisine they eat with chopsticks, they do not use a knife)

Step 3

Step 3
Peel the ginger and squeeze through a garlic press (or extract ginger juice in another way)

Step 4

Step 4
Marinate chicken in ginger juice, soy sauce, sake and sesame oil. If you are expecting guests, then freeze in advance; if you need to do it quickly, then absolutely calmly proceed to step 5.

Step 5

Step 5
Heat oil for frying in a frying pan.

Step 6

Step 6
Roll each piece of chicken in starch

Step 7

Step 7
and fry them in boiling oil, turning occasionally, until the pieces are golden brown.

Step 8

Step 8
Pieces removed from the pan should be blotted to remove excess oil with paper towels. Serve hot or warm.

Additional rubrics

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