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

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.