Toriniku No Ajitsuke Karaage is often being called Chicken Karaage. The word “age” means deep fried. Karaage is a Japanese style deep fried meat, and chicken is the most common meat they use for the dish. You can easily find Chicken Karaage at any Japanese restaurants but now I’m writing down the recipe so you can try to make it yourself at home.
Cooking chicken is so easy that you cannot go wrong cooking Chicken Karaage. I love the nice crunch of the skin but yet still give the meat perfectly moist and juicy. The taste is enhanced by the combination of ginger and soy sauce used to marinade the chicken.
I love shopping at Whole Foods. Not only they have fresh meat available, but they also provide a service to cut the meat in whatever style you want. Isn’t it lovely? I love this service very very very much. When I bought chicken meat at Whole Foods, I simply told them to cut the chicken to small pieces. And then later, I could directly marinade the chicken with the seasoning without the need to chop the chicken. If you want, you can use boneless chicken to replace the chopped chicken.
There are salad that goes perfectly with Toriniku No Ajitsuke Karaage. This time I didn’t make the salad along with the Karaage, not only because I am not a salad lover but also due to lack of salad ingredients available in my fridge. However, I’m including the recipe of the salad below to be served together with Toriniku No Ajitsuke Karaage.
Toriniku No Ajitsuke Karaage
500 gr chicken (cut in small size)
2 stalks green onion, chopped
1 tsp ginger juice
1 tsp lemon juice
2 tbsp Japanese soy sauce
½ tsp sea salt
2 tsp sugar
2 tsp sake
2 tsp sesame oil
Pepper to taste
1 egg white (beat easily for one minute)
Corn starch/ tapioca starch
Mix all the marinade ingredients together and add the chicken into it. I used a ziploc bag as a container to marinade the chicken since I can easily smash and rub the chicken with the seasoning in a better way as compared to using a bowl. Leave it 30 minutes to one hour.
Heat the oil, toss the marinated chicken onto egg white and completely coat it with the starch. Deep fry the chicken pieces until golden brown.
Drain well and eat with lemon juice. (I love to eat Karaage with Japanese rice)
Lettuce and carrot julienne cut
1 tsp sea salt
1 tbsp sugar
1½ tbsp vinegar
1 tsp sesame oil
Prepare the julienne cut lettuce and carrot then toss them in the dressing.
Let sit a few minutes, stir a couple of times, then pile on a plate and serve with Karaage.