Gingery Fried Chicken

Name: Gingery Fried Chicken (Kara Agé )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 1½ pounds boneless chicken or 2½ pounds chicken with bone; 1½ pounds boneless chicken or 2½ pounds chicken with bone; 1½–2 teaspoons peeled and grated fresh ginger; ¼ cup saké (rice wine); ¼ cup saké (rice wine); ¼ cup soy sauce; ¼ teaspoon salt; ⅓ cup cornstarch; ⅓ cup (all-purpose) flour; 1 clove garlic; 1 lemon, cut into 6–8 wedges; Vegetable oil for deep frying; ⅛ teaspoon sansho (Japanese fragrant pepper); ⅛ teaspoon sansho (Japanese fragrant pepper)

Kara Agé

Preparation info

Serves
4
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Marinated in a robustly seasoned soy sauce, dredged, then fried twice for extra crispness, this Japanese version of fried chicken is sure to find many Occidental fans. Serve it hot with rice, pickles and a tart salad like Red and White Salad, or cold with Spinach in Sesame Seed Dressing.

Ingredients

Asia
Japan
Main course

Ingredients

Method