Kara Age (Japanese Fried Chicken With Scallion Sauce) Recipe by Santy Coy
Cooking Instructions 1 hour 1 Make the chicken: Combine the eggs, 2 tbsp cornstarch, the sake, soy sauce, sugar, garlic, ginger and salt in a large mixing bowl and stir until the sugar dissolves. 2 Add chicken, toss well, and set aside to marinate for at least 15 minutes or covered in the fridge for up to a few hours. 3 Pour vegetable oil in the deep fryer and heat the oil and set it over high heat until the oil reached 180ºC. 4 Put the remaining 1 cup of cornstarch in a large mixing bowl. Lift half of the chicken out of the marinade, letting the excess drip off. Add it to the cornstarch and toss to throughly coat each piece. Do not shake off the excess cornstarch. 5 Use tong or chopsticks to add the chicken pieces one by one to the oil and fry, stirring and flipping the chicken occasionally, until it’s crispy and the visible meat is golden brown, about 6 minutes. 6 Transfer them to paper towels or cooling rack to drain. Repeat with the remaining chicken. 7 Serve immediately with the dipping sauce alongside. 8 Make the sauce: Combine the soy sauce, vinegar, mirin, sugar and sesame oil in a small bowl and stir until the sugar dissolves. Just before you serve, stir in the scallion (spring onion) and shiso. 9 Enjoy 1 Make the chicken: Combine the eggs, 2 tbsp cornstarch, the sake, soy sauce, sugar, garlic, ginger and salt in a large mixing bowl and stir until the sugar dissolves. 1 Make the chicken: Combine the eggs, 2 tbsp cornstarch, the sake, soy sauce, sugar, garlic, ginger and salt in a large mixing bowl and stir until the sugar dissolves. 2 Add chicken, toss well, and set aside to marinate for at least 15 minutes or covered in the fridge for up to a few hours. 2 Add chicken, toss well, and set aside to marinate for at least 15 minutes or covered in the fridge for up to a few hours. 3 Pour vegetable oil in the deep fryer and heat the oil and set it over high heat until the oil reached 180ºC. 3 Pour vegetable oil in the deep fryer and heat the oil and set it over high heat until the oil reached 180ºC. 4 Put the remaining 1 cup of cornstarch in a large mixing bowl. Lift half of the chicken out of the marinade, letting the excess drip off. Add it to the cornstarch and toss to throughly coat each piece. Do not shake off the excess cornstarch. 4 Put the remaining 1 cup of cornstarch in a large mixing bowl. Lift half of the chicken out of the marinade, letting the excess drip off. Add it to the cornstarch and toss to throughly coat each piece. Do not shake off the excess cornstarch. 5 Use tong or chopsticks to add the chicken pieces one by one to the oil and fry, stirring and flipping the chicken occasionally, until it’s crispy and the visible meat is golden brown, about 6 minutes. 5 Use tong or chopsticks to add the chicken pieces one by one to the oil and fry, stirring and flipping the chicken occasionally, until it’s crispy and the visible meat is golden brown, about 6 minutes. 6 Transfer them to paper towels or cooling rack to drain. Repeat with the remaining chicken. 6 Transfer them to paper towels or cooling rack to drain. Repeat with the remaining chicken. 7 Serve immediately with the dipping sauce alongside. 7 Serve immediately with the dipping sauce alongside. 8 Make the sauce: Combine the soy sauce, vinegar, mirin, sugar and sesame oil in a small bowl and stir until the sugar dissolves. Just before you serve, stir in the scallion (spring onion) and shiso. 8 Make the sauce: Combine the soy sauce, vinegar, mirin, sugar and sesame oil in a small bowl and stir until the sugar dissolves. Just before you serve, stir in the scallion (spring onion) and shiso. 9 Enjoy 9 Enjoy More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Chocolate Mochi Cake Pizza Crust Crockpot Great Northern Beans and Ham My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Chocolate Mochi Cake Pizza Crust Crockpot Great Northern Beans and Ham Onion Rava Dosa with nariyal chutney, sambar Blackeyed Pea Patties from the South Panner tikka masala Millet khichdi Carrot sahara Milet Garlic Paratha Pav bhaji Aloo Matar Pulao Sooji Dhokla Haryali Millets appe Onion Rava Dosa with nariyal chutney, sambar Blackeyed Pea Patties from the South Panner tikka masala Millet khichdi Carrot sahara Milet Garlic Paratha Pav bhaji Aloo Matar Pulao Sooji Dhokla Haryali Millets appe