[Cook] Toriniku Kara-age (Fried Marinated Chicken)

I am disappointed at how Toriniku Kara-age turned out. The chicken turned out to be too salty. I would suggest making this recipe with less sodium soy sauce. But other than the saltiness, it was still pretty tasty. I just had to eat it with rice.


Toriniku Kara-age (Fried Marinated Chicken)



1 cup soy sauce (I recommend using less-sodium soy sauce)
1 small yellow onion, grated
2 teaspoons peeled and grated fresh ginger
2 teaspoons finely minced garlic
1 pound boneless, skinless chicken thighs
Canola or other neutral oil for deep-frying
1 1/2 cups cornstarch
Lemon wedges



To make the marinade, in a bowl, combine the soy sauce, onion, ginger, and garlic and stir well.



Remove any visible fat from the chicken thighs and then cut on the diagonal into pieces about 1 1/2 inches long and 1/2 to 3/4 inch thick.



Add the chicken to the marinade and let stand at room temperature for at least 10 minutes but for no more than 30 minutes or the chicken will become tough.



Pour the oil to a depth of 3 inches into a wok or deep, wide pot and heat to 350 degrees on a deep-frying thermometer or until bubbles immediately form around a wooden shopstick held upright in the pan.



While the oil is heating, remove the chicken from the marinade and coat it with the cornstarch.



When the oil is ready, remove the chicken from the cornstarch, shaking off the excess, and carefully drop the chicken into the hot oil. If the oil bubbles excessively or foams, reduce the heat slightly. Cook, turning frequently with chopsticks or tongs to ensure even cooking, until the chicken is very brown and crisp, about 6 minutes. Using the chopsticks or tongs, transfer the chicken to a wire rack or paper towels to drain. repeat until all the chicken is cooked.



Serve the chicken hot with the lemon wedges for immediate gratification, but enjoy it any temperature afterward.

Serves 4

(Recipe from Let’s Cook Japanese Food)