Tori Kara Age Sauce Food

CRISPY JAPANESE FRIED CHICKEN - TORI KARAAGE (AIR FRIED!)

Crispy Japanese Fried Chicken - Tori Karaage (Air Fried!) image

The BEST crispy, crunchy Japanese fried chicken - without deep frying! This Tori Karaage is marinated and prepared tatsutaage style, then air fried to perfection in just 10 minutes.

Provided by Wandercooks

Time 30m

Number Of Ingredients 8

Ingredients

500 g chicken thighs (around 3 boneless, skin removed. If using chicken breast, see notes.)
¼ cup soy sauce
1 tbsp cooking sake (sub Chinese cooking wine)
1 tbsp rice wine vinegar
1 tsp ginger (grated or finely diced - go 2 tsp if you love ginger!)
1 tsp mirin (sub sugar)
1 cup potato starch (sub with cornstarch or all purpose flour)
3 tbsp vegetable oil

Steps:

Cut the chicken thighs into 6 or 8 pieces each and add to a medium bowl.
Pour in your marinade ingredients (soy sauce, cooking sake, rice wine vinegar, ginger and mirin). Marinate on the bench for 10 minutes, or cover and pop in the fridge if you'd like to marinate for longer (up to overnight). When you're ready to cook, remove the chicken from the fridge and allow to come to room temperature for 30 minutes.
Brush and coat the bottom of the air fryer basket with vegetable oil (or cooking spray). Pre-heat your air fryer at 200°C / 400°F for 2-3 minutes.
Next, using chopsticks, pick up the chicken pieces and coat in potato starch and place into your air fryer. You may need to air fry in a batch or two, so only coat as many pieces that will fit in one layer of your air fryer basket. If cooking multiple batches, no need to brush the bottom of the air fryer with more oil.
Liberally brush the tops of the chicken pieces with vegetable oil until you can't see any more starch and close the lid. Air fry for 4 minutes before flipping the pieces over, brushing with oil again and cooking for a further 4 minutes. Take them out when they've reached your desired crispiness - cook for an extra minute or two for an extra brown and crunchy finish.
Serve immediately as a snack or alongside shredded lettuce or cabbage and Kewpie mayonnaise. Or pop it on top of a sushi bowl or ramen.

Nutrition Facts : Calories 96 kcal, Carbohydrate 8 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Sodium 208 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

TORI NO KARA-AGE (DEEP FRIED CHICKEN NUGGETS)

Tori No Kara-age (deep Fried Chicken Nuggets) image

Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

Provided by BirdyBaker

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts (cut into bite sized pieces)
3 tablespoons soy sauce
30 g gingerroot, peeled and grated
2 large garlic cloves, peeled and grated
salt & freshly ground black pepper
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemons, to garnish

Steps:

In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
Place the chicken in the mixture and let sit for 30 minutes.
Mix the corn flour with the plain flour.
Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
Serve on a bed of salad garnished with a lemon.

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE

Japanese Crispy Fried Chicken - Kara-Age image

This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.

Provided by Ume Murasaki

Categories Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless chicken thighs
1/2 tablespoon freshly grated ginger
1 -2 clove, of freshly grated galic
3 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
ground black pepper, for additional spiciness
1 cup potato starch, to dust
vegetable oil (for frying)

Steps:

Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9